[Supplementation of wheat flour with chickpea (Cicer arietinum) flour. I. Preparation of flours and their properties for bread making].
The feasibility of adding chick-pea flour substituting part of wheat flour in yeast-leavened bread-making in order to increase the protein value, was studied. A 70% extraction chick-pea flour of commercial granulometry (150 mu) was prepared. Wheat flours of 74% and 78% extraction were then blended with 5%, 10% and 15% of chick-pea flour. Every flour and blend were subsequently analyzed to determine protein, ash, fiber, fat and maltose content, as well as sedimentation, farinogram and bread-making. Addition of chick-pea flour increased protein, fiber, ash and fat content in the blends, not causing a severe effect on quality, even at the 15% level of substitution. Blends showed an increase in maltose content, W value and bread specific volume. Furthermore, breads prepared were of good quality even without the use of maturing agents.
Figuerola
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Cátedra de Operaciones Unitarias, Facultad de Ciencias Agrarias y Forestales, Universidad de Chile, Santiago.
Estévez
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AM
Castillo
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D001939:Bread; D007887:Fabaceae; D005433:Flour / Q000032:analysis*; D005524:Food Technology; D005527:Food, Fortified; D010946:Plants, Medicinal; D014908:Triticum
Suplemento de harina de trigo con harina de garbanzo (Cicer arietinum). I. Elaboracion de las harinas y sus propiedades para panificacion.