Products of chickpea processing as texture improvers in gluten-free bread

Area of Science:

• Food Science
• Materials Science

Background:

• Hydrocolloids are commonly used as texture improvers in gluten-free bread.
• Market demand for hydrocolloid alternatives is increasing.
• Chickpea possesses functional properties like water/oil binding, emulsifying, and foaming.

Purpose of the Study:

• To investigate the effect of processing on chickpea functionality for gluten-free bread texture improvement.
• To compare chickpea ingredients' efficacy with common hydrocolloids at low doses.
• To understand the mechanisms behind chickpea's impact on bread quality.

Main Methods:

• Chickpea flour, paste, soaking water, and cooking water were incorporated into gluten-free bread formulations at low doses (2% w/w).
• Bread quality parameters including loaf volume, crumb hardness, and crumb structure were evaluated.
• Microscopy was used to analyze crumb porosity and homogeneity.

Main Results:

• Chickpea flour addition (2% w/w) increased loaf volume by 20% and reduced crumb hardness by 40%.
• Chickpea flour improved gas retention and starch-protein network homogeneity.
• Chickpea paste negatively impacted bread quality; soaking and cooking water showed moderate hardness reduction.

Conclusions:

• Chickpea flour is a promising alternative to hydrocolloids for enhancing gluten-free bread texture.
• Processing significantly affects chickpea functionality; flour form is most effective.
• Chickpea ingredients improve bread quality through mechanisms distinct from hydrocolloids, involving emulsification and fiber properties.