The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products.

Antonella Pasqualone,Giacomo Squeo,Francesco Caponio,Graziana Difonzo,Carmine Summo,Davide De Angelis

doi:10.3390/foods8100504

Antonella Pasqualone, Giacomo Squeo + Show 4 more

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https://doi.org/10.3390/foods8100504

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Abstract

Historically cultivated in Apulia (Southern Italy), Apulian black chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is important to explore its potential for new food applications. The aim of this work was to assess the effect of the addition of Apulian black chickpea wholemeal flour on the nutritional and qualitative properties of durum wheat-based bakery products; namely bread, “focaccia” (an Italian traditional bakery product similar to pizza), and pizza crust. Composite meals were prepared by mixing Apulian black chickpea wholemeal flour with re-milled semolina at 10:90, 20:80, 30:70, and 40:60. The rheological properties, evaluated by farinograph, alveograph, and rheofermentograph, showed a progressive worsening of the bread-making attitude when increasing amounts of chickpea flour were added. The end-products expanded less during baking, and were harder and darker than the corresponding conventional products, as assessed both instrumentally and by sensory analysis. However, these negative features were balanced by higher contents of fibre, proteins, and bioactive compounds, as well as higher antioxidant activity.

Highlights

The chickpea (Cicer arietinum L.) plays an important role in a healthy and environmentally sustainable diet
The protein content of chickpea flour was slightly higher than those observed in previous works [4,5], whereas the value observed in re-milled semolina agreed with previous quality surveys [22,33]
Composite meals were prepared by mixing Apulian black chickpea wholemeal flour with re-milled semolina at 10:90, 20:80, 30:70, and 40:60

Summary

Introduction

The chickpea (Cicer arietinum L.) plays an important role in a healthy and environmentally sustainable diet. As with other pulses, the chickpea fixes atmospheric nitrogen, increasing soil fertility [1]. This species is rich in proteins, and if consumed in combination with cereals to compensate for amino acid deficiencies, can help decrease the dietary intake of meat. Chickpea is commonly classified in two main types: kabuli, characterized by large seeds with beige coats, and desi, characterized by small and rough seeds with a black or brown coat [2] There is another type of chickpea, historically cultivated in Apulia (South of Italy), apparently similar to desi because of its black coat, but different from the genetic point of view [3]. This Apulian black type, which is being replaced by modern cultivars, and is at risk of genetic erosion [3], has an interesting potential for further commercial development due to its high content of antioxidant compounds, such as anthocyanins and carotenoids [4,5]

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