Effects of chickpea flour on wheat pasting properties and bread making quality

Journal of Food Science and Technology

Volumn 51, Issue 9, 2014, Pages 1902-1910

  Mohammed, I ^a,b   Ahmed, Abdelrahman R ^a,c   Senge, B ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b UNIVERSITY OF ALEPPO   (Syrian Arab Republic)

^c AIN SHAMS UNIVERSITY   (Egypt)

Author keywords

Bread quality; Chickpea flour; Sensory evaluation; Wheat pasting properties

Indexed keywords

AMINO ACIDS; BAKERIES; BREADMAKING; FOOD PRODUCTS; SENSORY ANALYSIS; TEXTURES; WATER ABSORPTION; WATER QUALITY;

BREAD QUALITY; CHICKPEA FLOUR; ESSENTIAL AMINO ACIDS; INTERNAL STRUCTURE; MECHANICAL MIXING; PARTIAL SUBSTITUTION; PASTING PROPERTY; PASTING TEMPERATURE;

QUALITY CONTROL;

EID: 84921067300     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0733-9     Document Type: Article

References (35)

1. Anton AA, Ross KA, Lukow OM, Fulcher RG, Arntfield SD (2008) Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas. Food Chem 109(1):33–41
2. Balasubramanian S, Borah A, Singh K, Patil R (2011) Rheological and nutritional quality of selected dehulled legumes blended rice extrudates. J Food Sci Tech 1–6. doi:10.1007/s13197-010-0206-y
3. Belitz DH, Kieffer R, Seilmeier W, Wieser H (1986) Structure and Function of Gluten Proteins. Cereal Chem 63:336–341
4. Collar C, Santos E, Rosell MC (2007) Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology. J Food Eng 78(3):820–826
5. Davidek J, Hrdlicka J, Karvanek M, Pokorny J, Velisek J (1981) Laboratory handbook for foodstuffs, vol 2nd. CR, SNTL-Alfa, Prague
6. Dervas G, Doxastakis G, Hadjisavva-Zinoviadi S, Triantafillakos N (1999) Lupin flour addition to wheat flour doughs and effect on rheological properties. Food Chem 66(1):67–73
7. Dodok L, Modhir AA, Hozova B, Halasova G, Polacek I (1993) Importance and utilization of chickpea in cereal technology. Acta alimentaria 22(2):119–129
8. Doxastakis G, Zafiriadis I, Irakli M, Tananaki C (2002) Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chem 77(2):219–227
9. El-Adawy TA (1997) Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread. Food Chem 59(1):7–14
10. El-Soukkary FA (2001) Evaluation of pumpkin seed products for bread fortification. Plant Foods Hum Nutr 56(4):365–384
11. Fernandez ML, Berry JW (1989) Rheological properties of flour and sensory characteristics of bread made from germinated chickpea. Int J Food Sci Tech 24(1):103–110
12. Hamaker BR, Griffin VK (1993) Effect of Disulfide Bond-Containing Protein on Rice Starch Gelatinization and Pasting. Cereal Chem 70:377–380
13. Hoover R, Ratnayake WS (2002) Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chem 78(4):489–498
14. Hurrell RF (1990) Influence of the Maillard reaction on the nutritional value of foods. In: Finot HU, Aeschbacher RF, Hurrell RF, Liardon R (eds) The Maillard reaction in food processing, human nutrition and physiology. Basel, Birkhëuser Verlag, pp 365–371
15. ICC (2001) ICC Standard methods. International Association for Cereal Chemistry http://www.icc.or.at/, Access date 28/5/2011
16. Inc SASI (2004) SAS Online Doc_ 9.1. 9.1 edn. SAS Institute Inc., Cary, NC
17. Knorr O, Betschart AA (1978) The relative effect of an inert substance and protein concentrates upon loaf volume breads. LebensmWissTechnol 11:198–207
18. Miles MJ, Morris VJ, Orford PD, Ring SG (1985) The roles of amylose and amylopectin in the retrogradation of starch. Carbohydr Res 135:271–281
19. Mondal A, Datta A (2008) Bread baking _ a review. J Food Eng 86(4):465–474
20. Mustafa AI, Al-Wessali MS, Al-Basha OM, Al-Amir RH (1986) Utilization of cowpea flour and protein isolate in bakery products. Cereal Foods World 31(10):756–759
21. Narpinder S, Harinder K, Sekhon KS, Buhpinder K (1991) Studies on the improvement of functional and baking properties of wheat-chickpea flour blends. J Food Process Preserv 15(6):391–402
22. Ratnayake WS, Hoover R, Shahidi F, Perera C, Jane J (2001) Composition, molecular structure, and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars. Food Chem 74(2):189–202
23. Roccia P, Ribotta PD, Prez GT, Leôn AE (2009) Influence of soy protein on rheological properties and water retention capacity of wheat gluten. LWT- Food Sci Technol 42(1):358–362
24. Sathe SK, Ponte JG Jr, Rangnekar PD, Salunkhe DK (1981) Effects of addition of Great Northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread. Cereal Chem 58(2):97–100
25. Schoch TJ, Maywald EC (1968) Preparation and Properties of Various Legume Starches. Cereal Chem 45:564–563
26. Shahzadi S, Butt MS, Rehman SU, Sharief K (2005) Rheological and baking performance of composite flours. Int J Agr Biol 7(1):100–104
27. Sharma S, Bajwa UH, Nagi HPS (1999) Rheological and baking properties of cowpea and wheat flour blends. J Sci Food Agric 79(5):657–662
28. Singh KB, Subrahmanyam N, Kumar J (1991) Cooking quality and nutritional attributes of some nely developed cultivars of chickpea (Cicer arietinum) L. J Sci Food Agric 55(1):37–46
29. Singh N, Kaur M, Sandhu KS, Guraya HS (2004) Physicochemical, thermal, morphological and pasting properties of starches from some Indian black gram (Phaseolus mungo L.) cultivars. Starch - Stärke 56(11):535–544. doi:10.1002/star.200400290
30. Skendi A, Biliaderis CG, Papageorgiou M, Izydorczyk MS (2010) Effects of two barley ?-glucan isolates on wheat flour dough and bread properties. Food Chem 119(3):1159–1167
31. Wood JA (2004) Viscosity of chickpea flours. The technical journal of Newport Scientific April:1–4
32. Yadav R, Yadav B, Dhull N (2011) Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits. J Food Sci Tech 1–7. doi:10.1007/s13197-011-0271-x
33. Yang CH, Chang W (1999) Effects of protein and lipid binding to starch on the physicochemical and pasting properties of rice flour. J Food Sci Agr Chem 1:277–285
34. Yousseff SAM, Salem A, Abdel-Rahman AHY (1976) Supplementation of bread with soybean and chickpea flours. Int J Food Sci Tech 11(6):599–605
35. Zeleznak KJ, Hoseney RC (1987) The glass transition in starch. Cereal Chem 64:121–124