Abstract
The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.
Highlights
The market for gluten-free (GF) products is continuously expanding due to the increasing number of people who have dietary restrictions caused by celiac disease and non-celiac gluten sensitivity
This study investigates the effect of the addition of flours obtained from differently processed chickpea to a rice-based bread in terms of technological and nutritional quality
Total starch ranged from 40.53 ± 0.86 g/100 g dm (CF) to 46.63 ± 0.94 g/100 g dm (RCF) and 48.51 ± 1.0 g/100 g dm (DCF) for chickpea flours, while it was significantly (p < 0.05) higher (82.25 ± 1.48 g/100 g dm) in RF
Summary
The market for gluten-free (GF) products is continuously expanding due to the increasing number of people who have dietary restrictions caused by celiac disease and non-celiac gluten sensitivity. Nutrient deficiencies are a problem in the GF diet, arising from the lack of protein, dietary fiber, vitamins, and minerals [1,2,3] This might be attributed to the large use of refined flours and starches, especially in GF baked goods and pasta products [4]. Since bread can be considered a staple food for consumers, its fortification could considerably affect the nutrient intake of people suffering from gluten-related disorders. To this end, fortifying bread formulations with legumes could be a promising way to enhance the nutritional value of GF bread due to their high protein, mineral, and dietary fiber content [5].
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