title: [Supplementation of wheat flour with chickpea (Cicer arietinum) flour. I. Preparation of flours and their properties for bread making].
abstract: 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.
authors.affiliation: Cátedra de Operaciones Unitarias, Facultad de Ciencias Agrarias y Forestales, Universidad de Chile, Santiago.
authors.forename: F E
authors.initials: FE
authors.lastname: Figuerola
authors.forename: A M
authors.initials: AM
authors.lastname: Estévez
authors.forename: E
authors.initials: E
authors.lastname: Castillo
mesh_terms: D001939:Bread; D007887:Fabaceae; D005433:Flour / Q000032:analysis*; D005524:Food Technology; D005527:Food, Fortified; D010946:Plants, Medicinal; D014908:Triticum
vernacular_title: Suplemento de harina de trigo con harina de garbanzo (Cicer arietinum). I. Elaboracion de las harinas y sus propiedades para panificacion.