Germinated, toasted and cooked chickpea as ingredients for breadmaking

Abstract

The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab Ò and breads were analyzed for their instrumental quality, nutritional and sensory properties. Chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. The bread made with cooked chickpea flour exhibited the lowest specific volume (0.58 mL/g), brightest crumb (L* = 76.20) and the softest texture, but cooking decreased the content of carbohydrates, ash and protein, although increased the protein digestibility. The highest specific volume was obtained in bread made with toasted chickpea flour, although crumb hardness was higher. Overall, processing of chickpea beans, concretely toasting and cooking led to flours that could be used for obtaining gluten free breads with the nutritional characteristics of the legumes and acceptable sensory characteristics.

Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality

“…These blend effects on texture acceptability could be explained by the reduction in crumb firmness (Table ). The negative effect of CF on GFB taste acceptability has also been reported in other studies (Minarro and others ; Ouazib and others ). Ouazib and others () explained that this may be due to the unexpected type of bread, since legume breads are not very common, and the bean flavor after taste.…”

“…The negative effect of CF on GFB taste acceptability has also been reported in other studies (Minarro and others ; Ouazib and others ). Ouazib and others () explained that this may be due to the unexpected type of bread, since legume breads are not very common, and the bean flavor after taste. Most likely, adding 25 g/100 g starch to a CF‐based formulation contributes to diluting the bean taste, enhancing its acceptability.…”

“…Rostamian and others () blended 20 to 80 g/100 g CF and maize flour, and they observed an improvement in the quality parameters of GFB with increasing concentration of CF, such as increased loaf volume and decreased crumb firmness. Interesting results were recently reported by Ouazib and others (), who developed a single GFB formulation by using CFs obtained from raw, germinated, toasted and cooked chickpeas. However, the resulting breads presented low acceptability scores (overall acceptability scores ranged from 4.3 to 5.6 on a 9‐point hedonic scale).…”

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

“…On the contrary, the best overall behaviour (higher specifi c volume and softer crumb during storage) was observed in the breads produced with the addition of chickpea fl our, probably due to the good emulsifying stability index of its proteins. Signifi cant improvement in both the technological and the nutritional quality of GFB achieved via incorporation of chickpea fl our has been recently reported also by other authors [Ouazib et al, 2016;Santos et al, 2018].…”

Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours

“…To date, few studies related to the evaluation of doughs containing chickpea flour alone or blended with other ingredients have been published (Aguilar, Albanell, Minarro, & Capellas, 2015;Burešová, Kráčmar, Dvořáková, & Středa, 2014;Ouazib, Garzon, Zaidi, & Rosell, 2016). Furthermore, to the best of our knowledge, no comprehensive study has been published related to the evaluation of the properties of doughs containing chickpea flours in combination with rice flour.…”