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

Abstract

This study focused on the evaluation of the physicochemical and rheological properties of chickpea flours and blends obtained by partially substituting rice flour (25%) with raw, roasted and dehulled chickpea flour. The characteristics of the resultant doughs were evaluated. In comparison with rice flour, blends containing chickpea flours exhibited high protein and fat content, a reduced retrogradation tendency (setback values of 404-415 vs. 479 BU) and a higher foaming capacity and stability, which can be beneficial for their use in baked food formulations. However, roasting decreased foaming capacity and stability. Even if the rheofermentographic test evidenced a slight reduction in dough development, high CO 2 retention capacity (> 98%) and similar-to-lower leavening times were observed for doughs containing chickpea flours. Incorporating chickpea flours also caused an increase in the viscous and elastic moduli of rice-based doughs, resulting in a good structuring of the dough. The results of this study indicated that chickpea flours could be used as a healthy ingredient in gluten-free rice-based formulations.

Effects of barley flour substitution on glycemic index, compositional, rheological, textural, and sensory characteristics of chickpea flour‐based flat bread

“…It could be observed from Table 2 that G 0 and G 00 increased with the rise in frequency from 1.25365 to 125.367 rad/s. Similar results were also reported by Kahraman et al (2018). This suggested that both viscous and elastic character simultaneously increased with higher frequency.…”

Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread

“…It was observed that with the incremental addition of EF, the values of both G′ and G″ of composites were increased but their values remained lower than that of control. A similar effect for both G′ and G″ was observed in rice‐based GF formulations containing chickpea flour (Kahraman, Harsa, Lucisano, & Cappa, 2018).…”

Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species

“…For pasting properties of silkworm pupae powder, EAP had the highest peak viscosity (PV), trough (TV), breakdown (BD), final viscosity (FV) and setback (SB) (Table 6). The pasting behaviour of EAP was different in viscosity values (PV, TV, BD, FV and SB) compared with rice, wheat and tapioca flours (Setyawati et al, 2016;Kahraman et al, 2018). Especially, setback values of silkworm pupae powder (36.03-147.58 RVU) were higher than other flours, that is, rice flour (57 RVU) (Zhou et al, 2003) and wheat flour (20.1 RVU) (Zaidul et al, 2007).…”