Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread.

Aouatif Benali,El Haj El Maadoudi,Youness En-Nahli,Mona Taghouti,Mohammed Rachid Kabbour,Mohammed Ouhssine,Adil Elbaouchi,Younès Noutfia,Shiv Kumar,Nadia Benbrahim,Fatima Gaboun

doi:10.3390/foods10081843

Aouatif Benali, El Haj El Maadoudi + Show 9 more

Open Access

https://doi.org/10.3390/foods10081843

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Abstract

Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes of the bread. We used mixture design to optimize nutritional and technological qualities of a wheat–chickpea flour blend by adding milk powder as a natural organoleptic improver. A total of thirteen flour blends were prepared by incorporating 10 to 30% chickpea flour and 10 to 20% milk powder to wheat flour. Our results showed that the optimal flour blend consisted of 60% wheat, 24% chickpea, and 16% milk powder. Farinographic parameters of the optimal dough blend remained on par with those of the control dough (100% wheat flour), thereby preserving its bread-making quality. Sensory analysis of breads made from the optimal flour blend revealed no significant difference (p ≤ 0.05) from wheat flour for crumb and chewiness. Appreciation was brought to the appearance, crust, aroma, and taste in the optimized bread. This study suggests that chickpea flour can be suitably incorporated into bread wheat flour up to a percentage of 24% with 16% milk powder to produce bread with optimal nutritional quality while improving its sensory attributes and consumer acceptability.

Highlights

Pulses are increasingly being recognized worldwide as healthy foods [1]
Factor coefficient assessment showed that protein was significantly influenced by the rate of chickpea flour and milk powder incorporation with maximum value of
15.83 g/100 g DM in the mixture consisting of 60% bread wheat, 25% chickpea, and 15% milk powder (Table 2)

Summary

Introduction

Pulses are increasingly being recognized worldwide as healthy foods [1]. They are good sources of protein, vitamins, minerals, and beneficial dietary fibers for human gut health [2,3]. The World Health Organization (WHO) has recommended the frequent consumption of pulses in order to reduce serum cholesterol levels and the risks of coronary heart disease and cancer in humans [4] This unique nutritional and health potential imparts upon pulses an important role to address issues related to the triple burden of malnutrition. The FAO of the United Nations Organization celebrated 2016 as the International Year of Pulses [5] with the aim of drawing attention to the nutritional and health benefits of pulses and strengthening the paradigm shift towards including more of this nutritional powerhouse in diets all over the world [6] In this context, systemic attention has been given to the research of new technologies for introducing them into cereal-based foods as healthy ingredients. The addition of pulse flour into wheat flour is a difficult task from a technological point of view because of the absence of gluten [8] as well as in relation to sensory properties, in particular, flavor and texture, which are very important in the developed world, where consumers have extremely discriminating tastes [1]

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