Use of chickpea flour in food production

Abstract

Currently, the production of special varieties of bread and bakery products using non-traditional plant raw materials is relevant. The article presents the results of studies on the introduction of chickpea flour into the recipe of wheat bread. Chickpea is a crop that is adapted to vegetation in unfavorable soil and climatic conditions of the Volgograd region. Chickpeas are high in protein (up to 32%) and fat (8%), while the amount of carbohydrates is insignificant (up to 5%). In the laboratory, test baking of bread was carried out using the following options: wheat bread (control) and wheat-chickpea bread. Chickpea flour was added to wheat flour in the amount of 5, 10, 15 and 20%. Before baking, a study of wheat flour and mixtures of wheat flour with chickpea was carried out for the content and quality of crude gluten. The addition of chickpea flour has been found to reduce the amount of wet gluten, but not to decrease its quality group. After test baking, the volume of the bread was measured and the organoleptic characteristics were determined. It was found that the addition of chickpea flour leads to a decrease in the volume of the finished product. The bread with the addition of chickpea flour differed from the control variant in the color of the crust and crumb. The pulp was denser and finer. The taste and smell of chickpea were felt only in the variants with the addition of 15 and 20% chickpea flour. The addition of chickpea flour contributed to the enrichment of wheat bread with essential amino acids. With the consumption of 300 g of bread containing 80% wheat and 20% chickpea flour, the daily requirement of the human body for essential amino acids would be satisfied by 48.8%.

Nutritional quality of bakery products enriched with alternative flours

“…So, as we part ways, let us continue to explore, experiment, and celebrate the rich tapestry of flavors and textures that these flours offer, knowing that each bite is a step towards a more vibrant, sustainable future. [22][23][24]…”

Karakteristik Kimia dan Sensori Roti Kering Bagelen Substitusi Tepung Kacang Arab (Cicer arietinum)

“…Menurut Webb, et al, (2020), tepung kacang arab mengandung gula sebesar 2%. Penambahan tepung kacang arab telah terbukti dapat meningkatkan kandungan gula pada roti (Taranova et al, 2021), yang dapat disebabkan oleh meningkatnya jumlah senyawa volatile organik setelah proses perkecambahan pada kacang terjadi. Hal tersebut menyebabkan terjadinya peningkatan rasa manis pada kacang-kacangan (Atudorei et al, 2020).…”