Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread
作者： Simona Man , Adriana Păucean , Sevastița Muste , Anamaria Pop , None
DOI: 10.15835/BUASVMCN-FST:11023
关键词:
摘要: Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds it could be an ideal ingredient for improve the nutritional value bread bakery products. The aim this study was to supplement wheat (WF) with various levels chickpea (CF) in order obtain quality characteristics. Four experimental variants obtained by substituting different proportions (0%, 10%, 20%, 30%) were used. results showed valuable increment protein fiber content. volume breads decreased as level increased due dilution gluten content blend interactions among components, water gluten. Nevertheless, substitution at 20% 30%, gives parameter values least control sample (WFB) produces acceptable bread, terms weight, sensorial properties.
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