The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour

Abstract

The effects of dough hydration level on the physical properties and acceptability of gluten-free bread (GFB) made with chickpea flour were studied. Nine GFB samples were prepared with water levels ranging from 100 to 180% on a flour weight basis. Chickpea GFB required higher hydration levels than rice flour and starchy based products, and improvement on bread quality was observed at 150% water content level, which contributed to the increase in loaf-specific volume, crumb softness and porosity, as well as improving texture, flavor, and overall acceptability (≥8 on 10-cm hybrid hedonic scale), resulting in a promising alternative for meeting consumer demands for tasty and healthy innovative gluten-free products. • Effect of dough hydration level on the chickpea gluten-free bread was investigated. • Nine products with water levels ranging from 100 to 180% flour weight basis. • Increasing the water content improves chickpea gluten-free bread quality. • Water content of 150% resulted in bread with better texture and acceptability. • Promising alternative for tasty and healthy innovative gluten-free bread.