The effects of chickpea on the functional properties of white and whole wheat bread

Yamsaengsung, Ram; Schoenlechner, Regine; Berghofer, Emmerich

doi:10.1111/j.1365-2621.2009.02174.x

Cited by 51 publications

(38 citation statements)

References 20 publications

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“…The bread volume is related to the quantity and quality of gluten (Chloupek et al 2008;Rosell et al 2009). Bread volume is measured as one of the most important criteria in evaluating bread quality (Yamsaengsung et al 2010). Our study showed that the specific volume values of whole wheat bread were increased by the additional materials (Figure 2).…”

Section: Resultsmentioning

confidence: 70%

“…The decrease in the crumb firmness can be explained by the increase in the loaf volume as well as the improvement in the crumb characteristics. It was been stated that the increased loaf volume is directly related to the decreased firmness values which is due to an increased probe-to-crust distance as the loaf volume increased (Wanga et al 2002;Yamsaengsung et al 2010). Looking at the materials in the treatments, it can be stated that DCSF and vital gluten have positive effects on both the crumb firmness and the loaf volume.…”

Section: Resultsmentioning

confidence: 99%

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Improving the quality of whole wheat bread by using various plant origin materials

Boz¹,

Karaoğlu²

2013

Czech J. Food Sci.

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Boz H., Karaoğlu M.M. (2013): Improving the quality of whole wheat bread by using various plant origin materials. Czech J. Food Sci., 31: 457-466.The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated. The plant origin materials used showed significant effects on the specific volume, acidity, colour, and textural properties of whole wheat bread. In general the acidity, specific volume, cohesiveness, and springiness values of whole wheat bread produced by treatments with plant origin materials were higher than those of the control bread. Treatment 13 (2% malt flour + 0.5% defatted Cephalaria syriaca flour + 2.5% vital gluten) resulted in the highest specific volume and the lowest 1 st day crumb firmness. The results showed that the quality of whole wheat bread could be improved by adding various plant origin materials.

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Section: Resultsmentioning

confidence: 70%

Section: Resultsmentioning

confidence: 99%

Improving the quality of whole wheat bread by using various plant origin materials

Boz¹,

Karaoğlu²

2013

Czech J. Food Sci.

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“…; Yamsaengsung et al . ). Char magaz composition is about 6% fat, 18% protein and 60% carbohydrate (Okigbo et al .…”

Section: Introductionmentioning

confidence: 97%

Effect of Protein Addition on the Physicochemical and Sensory Properties of Fruit Bars

Munir

Nadeem

Qureshi

et al. 2015

Journal of Food Processing and Preservation

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In the present study, fruit bars were prepared using eggs, skim milk, whey powder, legumes and char magaz (pumpkin seed, cucumber seed, muskmelon seed and watermelon seed). The effects of these protein sources on firmness, fractureability, water activity, proximate composition and sensory acceptability of the fruit bars were analyzed during 90 days of storage. Water activity (aw) increased significantly (P < 0.05) for the samples prepared from egg than those of control, but decreased significantly (P < 0.05) for all the treatments during storage. Firmness significantly (P < 0.05) decreased with treatment, but significantly (P < 0.05) increased with storage for all the treatments. Fractureability significantly (P < 0.05) increased with addition of different protein sources, but showed variable results during storage. The fruit bars prepared with the addition of various protein sources were microbiologically safe. The addition of skim milk powder (T2) resulted in significantly higher sensory scores of fruit bars during 90 days of storage, as compared with other samples. PRACTICAL APPLICATIONSPeople, particularly children, consume unhealthy snacks that are available in the market. They needed nutritious snacks, especially growing children. The snack manufacturers focus their attention on the development of tasty snacks rather than on providing balanced nutrients. These snacks, especially bars, are carbohydrates based and lack protein. So, keeping in view this scenario, fruit bars with the addition of good protein sources were developed using economical raw material. Such types of fruit bars are not available in Pakistan. The physicochemical tests revealed that these bars are nutritious with good texture and shelf stability.

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“…In the case of the lentil protein supplemented bread, no significant difference was observed between the 3 and 6% supplementation levels and no significant difference was observed between the 6 and 9% supplementation levels for the pea protein supplemented breads (Figure 6b). Yamsaengsung et al (2010) studied the effects of the addition of chickpea flour (Cicer arietinum) on the color of the crust of white and whole wheat bread. They reported that in white bread, chickpea addition increased darkness and yellowness of the bread.…”

Section: Color Measurementmentioning

confidence: 99%

Pea, Lentil and Chickpea Protein Application in Bread Making

Aïder¹,

Sirois-Gosselin²,

Boye³

2012

JFR

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The objective of the present study was to determine if wheat flour could be successfully substituted with lentil, pea, and chickpea (pulses) proteins in bread making and to study the characteristics of the breads produced. Results of the study showed that addition of pulse proteins affected bread mass volume, color and hardness. The highest bread mass volume (4.27  0.07 mL/g) was obtained with the control (unsupplemented) bread. Mass volumes decreased at the 3% supplementation level for all supplemented breads and no significant differences (P>0.05) were observed between the pulse proteins. At the 6% and 9% supplementation levels, significant differences were observed between the mass volumes of the breads. Chickpea protein gave the highest mass volume at both the 6% and 9% supplementation levels (3.72  0.21 and 3.84  0.27 mL/g, respectively) followed by lentil protein (3.43  0.19 and 3.43  0.07 mL/g, respectively). Breads supplemented with pea protein generally had the lowest mass volume. Bread crumb and white became darker as supplementation level was increased and in the lentil supplemented bread, a greener color appeared at the 6% and 9% supplementation levels. Hardness of the bread white for all supplemented samples was close to the control at the 3% supplementation level but significantly increased at the 9% supplementation level. Overall, pea proteins had the most significant effect on bread hardness and mass volume whereas chickpea protein concentrate showed the greatest potential for use as an ingredient in bread making.

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The effects of chickpea on the functional properties of white and whole wheat bread

Cited by 51 publications

References 20 publications

Improving the quality of whole wheat bread by using various plant origin materials

Improving the quality of whole wheat bread by using various plant origin materials

Effect of Protein Addition on the Physicochemical and Sensory Properties of Fruit Bars

Pea, Lentil and Chickpea Protein Application in Bread Making

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