Abstract
Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties
Highlights
The classic sandwich bread is a traditional bakery product made with refined wheat flour and is widely accepted by different consumers
The particle size of chickpea flour must be standardized through sieves with a specific mesh, resulting in a flour able to form a cohesive dough which can be introduced in the formulation of various bakery products, such as bread[13], pasta[14] and extruded products[15]
whole chickpea flour (WCF) obtained from F1 and F2 processing methods presented an undesirable aroma of “raw grains”, which remained in the bread after baking
Summary
The classic sandwich bread is a traditional bakery product made with refined wheat flour and is widely accepted by different consumers. The particle size of chickpea flour must be standardized through sieves with a specific mesh, resulting in a flour able to form a cohesive dough which can be introduced in the formulation of various bakery products, such as bread[13], pasta[14] and extruded products[15]. Whether such modifications in product formulation lead to negative sensory and technological changes should be evaluated, which can be done either by sensory methods with consumers or by instrumental methods. Through TPA it is possible to obtain fast results on firmness, elasticity, cohesiveness, chewability, among other properties, making it adequate for the characterization of new food products[16,17]
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