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Germinated, toasted and cooked chickpea as ingredients for breadmaking

AutorOuazib, Meriem; Garzón, Raquel ; Farid Zaidi, Farid; Rosell, Cristina M.
Palabras claveChickpea
Gluten free bread
In vitro protein digestibility
Chemical composition
Fecha de publicación1-jun-2016
CitaciónJournal of Food Science and Technology 53 (6): 2664-2672 (2016)
ResumenThe effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab® and breads were analyzed for their instrumental quality, nutritional and sensory properties. Chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. The bread made with cooked chickpea flour exhibited the lowest specific volume (0.58 mL/g), brightest crumb (L*= 76.20) and softest texture, but cooking decreased the content of carbohydrates, ashes and proteins, although increased the protein digestibility. The highest specific volume was obtained in bread made with toasted chickpea flour, although crumb hardness was higher. Overall, processing of chickpea beans, concretely toasting and cooking led to flours that could be used for obtaining gluten free breads with the nutritional characteristics of the legumes and acceptable sensory characteristics.
Versión del editorhttp://dx.doi.org/10.1007/s13197-016-2238-4
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