Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Functional Properties of Chickpea Flour and Grits
2.2.2. Pasting Properties of Chickpea Flour, Grits, and Wheat–Chickpea Blends
2.2.3. Mixing Properties of Chickpea Flour and Grits, and What-Chickpea Blends
2.2.4. Gluten Aggregation Properties of Wheat–Chickpea Blends
2.2.5. Extensional Properties of Wheat–Chickpea Blends
2.2.6. Leavening Properties of Wheat–Chickpea Blends
2.2.7. Bread-Making
2.2.8. Bread Characterisation
2.2.9. Statistical Analysis
3. Results and Discussion
3.1. Chickpea Flour and Grits Characterisation
3.1.1. Functional Properties of Chickpea Flour and Grits
3.1.2. Pasting Properties of Chickpea Flour and Grits
3.1.3. Mixing Properties of Chickpea Flour and Grits
3.2. Dough Rheology
3.2.1. Gluten Aggregation Properties of Wheat–Chickpea Blends
3.2.2. Mixing Properties of Wheat–Chickpea Blends
3.2.3. Extensional Properties of Wheat–Chickpea Blends
3.2.4. Leavening Properties of Wheat–Chickpea Blends
3.2.5. Pasting Properties of Wheat–Chickpea Blends
3.2.6. Bread Characterisation
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Grits | Flour | ||
---|---|---|---|
Absorption properties (25 °C) | Water absorption capacity (g/g) | 1.8 ± 0.1 | 0.75 ± 0.01 *** |
Oil absorption capacity (g/g) | 0.69 ± 0.01 | 0.91 ± 0.02 *** | |
Water solubility index (g/g × 100) | 1.37 ± 0.08 | 2.06 ± 0.05 *** | |
Water binding capacity (g/g) | 1.62 ± 0.01 | 0.69 ± 0.01 *** | |
Absorption properties (90 °C) | Water absorption capacity (g/g) | 2.26 ± 0.13 | 1.96 ± 0.17 n.s. |
Water solubility index (g/100 mL) | 1.39 ± 0.02 | 1.98 ± 0.13 ** | |
Foaming properties | Foaming capacity (%) | 39.3 ± 1.2 | 32.7 ± 1.2 ** |
Foaming stability (%) | 95.6 ± 1.8 | 93 ± 2 n.s. |
Wheat | 25% Chickpea Grits | 25% Chickpea Flour | ||
---|---|---|---|---|
Crust colour | L* | 57.4 ± 4.6 a | 50.1 ± 5.1 b | 49.1 ± 3.3 b |
a* | 13.9 ± 2.1 a | 16.2 ± 1.7 b | 18.5 ± 1.7 c | |
b* | 30.7 ± 1.7 a | 28 ± 3 b | 30.9 ± 2.3 a | |
Crumb colour | L* | 68.6 ± 1.7 a | 65.04 ± 1.44 b | 58.9 ± 1.6 c |
a* | 1.97 ± 0.15 a | 2.97 ± 0.29 b | 3.7 ± 0.3 c | |
b* | 10.7 ± 0.7 a | 15.4 ± 1.2 b | 16.6 ± 0.8 c | |
Specific volume (mL/g) | 3.1 ± 0.1 a | 2.5 ± 0.1 b | 2.1 ± 0.1 c | |
Crumb moisture (%) | t0 | 42.4 ± 0.1 a | 43.1 ± 0.1 b | 43.3 ± 0.1 b |
t1 | 41.4 ± 0.4 a | 42.3 ± 0.2 b | 42.2 ± 0.2 b | |
t2 | 40.2 ± 0.2 a | 40.5 ± 0.2 ab | 40.8 ± 0.3 b |
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Bresciani, A.; Sergiacomo, A.; De Stefani, A.; Marti, A. Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features. Foods 2024, 13, 2698. https://doi.org/10.3390/foods13172698
Bresciani A, Sergiacomo A, De Stefani A, Marti A. Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features. Foods. 2024; 13(17):2698. https://doi.org/10.3390/foods13172698
Chicago/Turabian StyleBresciani, Andrea, Alessio Sergiacomo, Andrea De Stefani, and Alessandra Marti. 2024. "Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features" Foods 13, no. 17: 2698. https://doi.org/10.3390/foods13172698