Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10130405 | LWT - Food Science and Technology | 2018 | 32 Pages |
Abstract
This study focused on the evaluation of the physicochemical and rheological properties of chickpea flours and blends obtained by partially substituting rice flour (25â¯g/100â¯g) with raw, roasted and dehulled chickpea flour. The characteristics of the resultant doughs were evaluated. In comparison with rice flour, blends containing chickpea flours exhibited high protein and fat content, a reduced retrogradation tendency (setback values of 404-415 vs. 479 Brabender Unit) and a higher foaming capacity and stability, which can be beneficial for their use in baked food formulations. However, roasting decreased foaming capacity and stability. Even if the rheofermentographic test evidenced a slight reduction in dough development, high CO2 retention capacity (â¥Â 98%) and similar-to-lower leavening times were observed for doughs containing chickpea flours. Incorporating chickpea flours also caused an increase in the viscous and elastic moduli of rice-based doughs, resulting in a good structuring of the dough. The results of this study indicated that chickpea flours could be used as a healthy ingredient in gluten-free rice-based formulations.
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Authors
Gokcen Kahraman, Sebnem Harsa, Mara Lucisano, Carola Cappa,