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Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough
Saddam Mustafa1,2, Sundas Hina3, Shahid Mahmood4
1School of Chemistry, Monash University, Clayton Campus, Melbourne, VIC 3800, Australia.
Food Chemistry: X
|July 1, 2026
Summary
Substituting wheat flour with chickpea starch (CS) in bread improves dough quality and reduces glycemic index (GI). Bread with 5% CS showed highest acceptability and low-GI properties, suitable for meal replacements.
Area of Science:
- Food Science and Technology
- Nutritional Science
- Materials Science
Background:
- Wheat flour is a staple food, but its high glycemic index (GI) can contribute to health issues.
- Developing bread with improved nutritional profiles and controlled glycemic response is a significant area of research.
- Chickpea starch (CS) offers potential as a functional ingredient due to its unique physicochemical properties.
Purpose of the Study:
- To evaluate the impact of substituting wheat flour with chickpea starch (CS) on bread's physicochemical properties, dough rheology, quality, and glycemic index (GI).
- To determine the optimal CS substitution level for bread production balancing quality attributes and health benefits.
- To assess the potential of CS-fortified bread as a low-GI food product.
Main Methods:
- Wheat flour was substituted with 5-15% chickpea starch (CS) in bread formulations.
- Physicochemical properties, dough rheology (using FTIR), bread quality attributes (volume, firmness, color, flavor), and sensory analysis were evaluated.
- In vitro and in vivo (mice) digestion tests were conducted to determine the glycemic index (GI) and digestibility.
Main Results:
- CS incorporation enhanced flour hydration, dough viscoelasticity, and starch gelatinization.
- FTIR analysis indicated increased structural stability in the dough protein matrix with CS substitution.
- Higher CS levels (above 5%) negatively impacted bread volume and texture but improved color and flavor, with 5% CS yielding highest sensory acceptability.
- CS significantly reduced bread's in vitro digestibility and estimated GI.
- In vivo tests confirmed a low GI (49.33) for CS-fortified bread.
Conclusions:
- Chickpea starch (CS) can be effectively used to improve bread quality, enhance dough properties, and reduce its glycemic index (GI).
- A 5% CS substitution level offers the best balance of sensory acceptability and physicochemical improvements.
- CS-fortified bread demonstrates potential as a low-GI food, suitable for functional food applications like slow-digesting meal replacements.
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