Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread

Abstract

Bread is a staple food for majority of the people worldwide, but it has a high glycemic effect. Substituting wheat flour partly with chickpea flour and the presence of bran is suggested to improve the glycemic effect of bread; however, the non-gluten substances in wheat flour adversely affect dough rheology. The addition of amla powder was tested on the rheological properties of wheat–chickpea flour composite doughs; also, the physical and sensory qualities of bread made thereof. The results showed that when the level of replacement of refined white flour (WF) or whole wheat flour (WWF) with chickpea flour was increased from 0 to 40%, it significantly affected the rheological properties and functionality of dough. A decreased farinograph water absorption, higher mixing tolerance index (i.e., weakening of dough), decreased resistance to extension, and lower ratio numbers were obtained with some differences between WF and WWF at the higher level of chickpea flour substitution. The addition of amla powder to WF: chickpea flour (60:40) blends reduced the angle of ascending (from 7.0 ± 0.7 to 6.0 ± 0.7) and angel of descending (from 3.2 ± 0.21 to 2.4 ± 0.2), indicating the slight tightening of gluten leading to dough breakdown. The addition of amla powder improved the mixing characteristics of the composite flour doughs, as well as the physical and sensory qualities of the bread. In conclusion, amla powder can help overcome the deleterious impact of adding chickpea flour to WF or WWF for producing good quality pan bread for people with type-2 diabetes.

Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough

“…At the higher level of dietary fiber (bran, psyllium) addition, gluten proteins of the WF can partially manage the negative effects of fiber addition on the dilution of gluten proteins [ 35 , 36 , 39 , 43 ]. Similar trends in dough rheological characteristics were observed with various combinations of coarse bran and psyllium addition to the WF during this study or with chickpea flour addition in earlier studies [ 44 , 45 ].…”

Comparison of Effect of Phyllanthus emblica (Indian Gooseberry) with and without Honey on Hemoglobin, RBC and PCV among Adolescents

“…In the study by Mahendra Parkesh Kapoor et al, [37] the Hb mean value was 14.4 ± 0.41 which is higher than the mean value of the present study whose Hb value is 12.8±3.82. In the previous study by Tareq Khalaf Hasan Aljumaily et al, [38] [38] but in the present study the mean value is comparatively less. The RDW value is not taken as a parameter in the previous studies.…”

Development of a highly efficient ion-ozone cavitation technology for accelerated bread production

“…According to this systematization, grain, depending on various indicators, is divided into six main classes. The first three classes (I, II and III) belong to valuable varieties of wheat and are used in the flour-grinding and baking industry 7 – 9 . Also, the grain of this group is exported.…”