Composition and Radical Scavenging Capacity of Phenolic Compounds in Wheat-Chickpea Dough

Abstract

The content, composition, and radical scavenging capacity of phenolic compounds in wheat-chickpea (60:40, w/w) flour and dough were studied in this research. The content of phenolic compounds in wheat-chickpea dough was almost twice as high as in the flour from which the dough was made. The addition of chickpea flour to wheat flour contributed to the improved scavenging capacity of dough. The wheat-chickpea dough had a lower maximal achieved scavenging capacity than wheat-chickpea flour, but higher than that of the wheat dough. The quercetin, genkwanin, and apigenin glucosides could be considered as stable components during the mixing of the wheat-chickpea dough. The wheat-chickpea bread retained the radical scavenging capacity which the dough had.