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

• Published in: International journal of food science & technology 2010-03, Vol.45 (3), p.610-620
• Main Authors: Yamsaengsung, Ram, Schoenlechner, Regine, Berghofer, Emmerich
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Bread; breads; Cereal and baking product industries; chickpea; chickpeas; flour blend; Food industries; functional properties; Fundamental and applied biological sciences. Psychology; texture
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2009.02174.x

The effects of the addition of chickpea (Cicer arietinum), emulsifier and altered amount of water on the functional properties (bread volume, colour of crust, crumb texture and crumb porosity) of white and whole wheat bread were investigated applying a screening three factorial design. Addition of chickpea increased crumb firmness and slightly decreased bread volume in both bread types. Addition of emulsifier increased bread volume and decreased bread firmness. Altering the amount of water addition had no significant effects on white bread, but decreased crumb firmness and increased bread volume in whole wheat bread. None of the investigated parameter had an effect of whole wheat bread colour, while in white bread chickpea addition increased darkness and yellowness of the bread. Optimum addition for breads of highest quality would be 56.9-58% water, 1.0% emulsifier and 10.0-16.0% chickpea in white bread and 58% water, 1.0% emulsifier and 11.8% chickpea in whole wheat bread.