2024-03-28T15:17:27Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1300132020-04-07T11:34:04Zcom_10261_131com_10261_2col_10261_384
00925njm 22002777a 4500
dc
Ouazib, Meriem
author
Durá, Ángela
author
Zaidi, Farid
author
Rosell, Cristina M.
author
2016-02
The effect of partial substitution of wheat flour with either raw and processed chickpea (germinated, toasted and cooked) flour at different levels (10 and 20%) on pasting properties of composite flours and on physical and nutritional parameters of the composite breads were studied. Composite flours of wheat and processed chickpea showed different pasting properties, decreasing the viscosity in all kinds of flour and levels, being more accentuated with the cooked flour. The least affected flour was the toasted that showed similar pasting profile than raw flour. Breads with 10% wheat flour replacement showed minor changes in their quality, but 20% replacement resulted in great detriment of the quality. Crumb hardness was greatly improved when 20% raw or toasted flour was incorporated. Overall, germinated chickpea flours were the most appropriate flour for wheat replacement pertaining bread specific volume, crumb hardness and nutritional composition (higher protein content).
International Journal of Agricultural Science and Technology (2016) 4 (1): 8-18
2327-7246
http://hdl.handle.net/10261/130013
10.12783/ijast.2016.0401.02
2327-7645
http://dx.doi.org/10.13039/501100003339
http://dx.doi.org/10.13039/501100003359
Legumes
Chickpea flour
Bread
Germination
Cooking
Toasting
Quality
Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread Quality