Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne

• Published in: Journal of the science of food and agriculture 2006-09, Vol.86 (12), p.1938-1944
• Main Authors: Sabanis, D, Makri, E, Doxastakis, G
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; blended foods; Carbohydrates; Cereal and baking product industries; chickpea; chickpea flour; chickpeas; color; cooking quality; dough; dough development; durum wheat; elasticity (mechanics); firmness; flavor; flour; food acceptability; food composition; food fortification; Food industries; Food science; Fundamental and applied biological sciences. Psychology; lasagna; lasagne; legume flour; nutrient content; Pasta; pasta products; physical properties; protein content; Proteins; rheological properties; sensory properties; Triticum aestivum; Wheat; wheat flour
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.2567

The ability of chickpea flour to enrich pasta products (e.g. lasagne) was studied. In addition, the influence of protein and other components upon the rheological properties of the dough and the cooking quality of the wheat-chickpea blends was determined. Supplementing lasagne with 5-20% w/w chickpea flour improves the physical characteristics of dough, which achieves optimum strength and extensible properties thus allowing the lasagne to maintain a firm and elastic form. Organoleptic properties (colour, flavour and overall acceptability) improved with a low proportion of chickpea flour, especially for 5% w/w substitution. For supplementation greater than or equal to 30%, while the content of the total protein increased along with the level of fortification, lasagne processing, handling and cooking characteristics deteriorated proportionally. This could be attributed primarily to the gluten fraction, which decreases upon being diluted by the added chickpea protein. The rheological properties of high supplemented dough products (30-50% w/w) have low extensograph values and the lasagne obtained has a brown colour and a soft mushy taste that is unacceptable to consumers. So, durum wheat flour can carry 5-10% (w/w) of chickpea flour and still meet the specification of pasta products in terms of firmness, cooking quality and sensory evaluation.