The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality
The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/11/9/1225 |
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| author | Denisa Atudorei Olivia Atudorei Georgiana Gabriela Codină |
| author_facet | Denisa Atudorei Olivia Atudorei Georgiana Gabriela Codină |
| author_sort | Denisa Atudorei |
| collection | DOAJ |
| description | The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed flour. Generally, the dough rheological properties of water absorption, tolerance to mixing, dough consistency, dough extensibility, index of swelling, baking strength and loss tangent (tan δ) for the temperature sweep test decreased with the increased level of GCF addition, whereas the total volume of gas production and G′ and G″ modules for the temperature sweep test increased. Dough microstructure analyzed by epifluorescence light microscopy (EFLM) clearly showed a change in the starch and gluten distribution from the dough system by an increase in protein and a decrease in starch granules phase with the increased level of GCF addition in wheat flour. The bread physical characteristics (loaf volume, porosity, elasticity) and sensory ones were improved with up to 15% GCF addition in wheat flour. The bread firmness increased, whereas the bread gumminess, cohesiveness and resilience decreased with increased GCF addition in wheat flour. The bread crust and crumb color of the bread samples become darker with an increased GCF addition in the bread recipe. |
| first_indexed | 2024-03-10T03:47:33Z |
| format | Article |
| id | doaj.art-193889f1bcd44975a255c1042bf35b94 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-10T03:47:33Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-193889f1bcd44975a255c1042bf35b942023-11-23T09:03:18ZengMDPI AGPlants2223-77472022-04-01119122510.3390/plants11091225The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread QualityDenisa Atudorei0Olivia Atudorei1Georgiana Gabriela Codină2Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaThe research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed flour. Generally, the dough rheological properties of water absorption, tolerance to mixing, dough consistency, dough extensibility, index of swelling, baking strength and loss tangent (tan δ) for the temperature sweep test decreased with the increased level of GCF addition, whereas the total volume of gas production and G′ and G″ modules for the temperature sweep test increased. Dough microstructure analyzed by epifluorescence light microscopy (EFLM) clearly showed a change in the starch and gluten distribution from the dough system by an increase in protein and a decrease in starch granules phase with the increased level of GCF addition in wheat flour. The bread physical characteristics (loaf volume, porosity, elasticity) and sensory ones were improved with up to 15% GCF addition in wheat flour. The bread firmness increased, whereas the bread gumminess, cohesiveness and resilience decreased with increased GCF addition in wheat flour. The bread crust and crumb color of the bread samples become darker with an increased GCF addition in the bread recipe.https://www.mdpi.com/2223-7747/11/9/1225germinated chickpea flourwhite wheat flourdough rheologybread quality |
| spellingShingle | Denisa Atudorei Olivia Atudorei Georgiana Gabriela Codină The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality Plants germinated chickpea flour white wheat flour dough rheology bread quality |
| title | The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality |
| title_full | The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality |
| title_fullStr | The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality |
| title_full_unstemmed | The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality |
| title_short | The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality |
| title_sort | impact of germinated chickpea flour addition on dough rheology and bread quality |
| topic | germinated chickpea flour white wheat flour dough rheology bread quality |
| url | https://www.mdpi.com/2223-7747/11/9/1225 |
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