Abstract
Chickpea protein-enriched ingredients were prepared by combining dry milling, air classification, and optionally solid-state fermentation. The fermentation was carried out with the autochthonous LAB strain Pediococcus acidilactici to reduce the level of antinutritional factors. A protein-enriched chickpea fraction and its sourdough were used to partially replace wheat flour with 20%–30% w/w in wheat bread. The protein content of bread increased by 38.5% on dry basis with a 30% w/w replacement. As the substitution level increased from 0% to 20% and 30%, a longer dough mixing time was required, the specific volume of the bread decreased, and the crumb structure became denser. The levels of raffinose, stachyose, and verbascose in the sourdough bread were reduced by 75.4%, 97.6%, and 90.0% compared to the unfermented bread, respectively. With sourdough addition the crust showed less browning and exhibited a better microbiological stability compared to that of the other breads.
Highlights
The growing world population and increasing prosperity demand an increasing supply of dietary protein (Schutyser, Pelgrom, Van der Goot, & Boom, 2015)
Partial replacement of the wheat flour by a chickpea proteinenriched fraction enhances the protein content in final bread products, but since chickpea protein has different properties compared to wheat gluten such as solubility and water holding capacity (Jagannadham, Parimalavalli, Babu, & Rao, 2014), the fortification will influence the dough properties
The wheat flour is diluted by the introduction of the fraction, while adding the right amount of water is crucial for the development of the gluten network (Mohammed et al, 2014)
Summary
The growing world population and increasing prosperity demand an increasing supply of dietary protein (Schutyser, Pelgrom, Van der Goot, & Boom, 2015). The use of more plant protein in our diet will reduce the use of primary agricultural resources and lead to lower greenhouse gas emissions compared to animal protein (Aiking, 2014; Mattila et al, 2018). In this respect, legumes are an excellent source of dietary protein. The incorporation of pulse flours in wheat bread can produce protein-enriched bread with increased nutritional value thanks to the well-balanced amino acid profile and high fibre contents of pulses (Boukid, Zannini, Carini, & Vittadini, 2019)
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