title: Germinated, toasted and cooked chickpea as ingredients for breadmaking.
abstract: The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab(®) and breads were analyzed for their instrumental quality, nutritional and sensory properties. Chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. The bread made with cooked chickpea flour exhibited the lowest specific volume (0.58 mL/g), brightest crumb (L* = 76.20) and the softest texture, but cooking decreased the content of carbohydrates, ash and protein, although increased the protein digestibility. The highest specific volume was obtained in bread made with toasted chickpea flour, although crumb hardness was higher. Overall, processing of chickpea beans, concretely toasting and cooking led to flours that could be used for obtaining gluten free breads with the nutritional characteristics of the legumes and acceptable sensory characteristics.
authors.affiliation: Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, 46980 Paterna, Valencia Spain ; Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Béjaïa, Algeria.
authors.forename: Meriem
authors.initials: M
authors.lastname: Ouazib
authors.affiliation: Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, 46980 Paterna, Valencia Spain.
authors.forename: Raquel
authors.initials: R
authors.lastname: Garzon
authors.affiliation: Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Béjaïa, Algeria.
authors.forename: Farid
authors.initials: F
authors.lastname: Zaidi
authors.affiliation: Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, 46980 Paterna, Valencia Spain.
authors.forename: Cristina M
authors.initials: CM
authors.lastname: Rosell
keywords: Chemical composition; Chickpea; Gluten free bread; In vitro protein digestibility; Mixolab; Processing