Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roa...

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Bibliographic Details
Main Authors:	Gokcen Kahraman, Sebnem Harsa, Maria Cristina Casiraghi, Mara Lucisano, Carola Cappa
Format:	Article
Language:	English
Published:	MDPI AG 2022-01-01
Series:	Foods
Subjects:	gluten-free bread chickpea crumb texture staling nutritional properties
Online Access:	https://www.mdpi.com/2304-8158/11/2/199

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