Comparison of wet and dried chickpea yeast in breadmaking

Abstract

BACKGROUND Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely‐ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to each baking process poses certain difficulties, its usage in dry form has been gaining interest. In this study, CY was used either directly in freshly prepared wet form or in freeze‐dried and spray‐dried forms at 50, 100 and 150 g kg−1 levels (all on 14% moisture basis) in substitution with wheat flour to compare their effects on bread properties. RESULTS Utilization of all forms of CY did not noticeably change the contents of protein, fat, ash, total carbohydrate and damaged starch in the wheat flour–CY mixtures. However, falling numbers and sedimentation volumes of CY‐containing mixtures decreased significantly, due probably to the increase in the amylolytic and proteolytic activities during chickpea fermentation. These changes somewhat corresponded to improved dough processability. Both wet and dried CY samples reduced pH levels of doughs and breads, and increased probiotic lactic acid bacteria (LAB) count. Total phenolic contents, antioxidant capacities and flavor scores of CY‐containing breads were significantly enhanced. However, CY usage slightly influenced yield, moisture content, volume, color and hardness values of breads. CONCLUSION Effects of wet and dried forms of CY on bread properties were quite comparable, indicating that CY can be used upon properly drying similarly to the conventional wet form. © 2023 Society of Chemical Industry.

Bioactive components and nutritional properties of fiber‐rich cookies produced with different parts of oleaster (Elaeagnus angustifolia L.)

“…The Δ E values showed a significant difference between 6.0 and 12.0 and a very noticeable difference when it exceeded 12.0. The decreases in L * value and the increases in a * and Δ E values could be attributed to the increasing level of O'EX‐F and O'EN‐F in cookies and the Maillard and caramelization reactions during cooking 33,34 . Upon comparison of the color values of the cookies containing O'EX‐F and O'EN‐F, it appears that the cookies with O'EX‐F have higher L * and b * values, and lower a * and Δ E values.…”

“…The decreases in L* value and the increases in a* and ΔE values could be attributed to the increasing level of O'EX-F and O'EN-F in cookies and the Maillard and caramelization reactions during cooking. 33,34 Upon When assessing the technological quality of cookies, it is crucial to consider their diameter (D), thickness (T), and spread ratio. Generally, wider cookies with a higher spread ratio and less thickness are preferred.…”

Effects of Fermentation Temperature and Time on Chickpea-Initiated Sourdough Production

“…Furthermore, chickpea is used in bakery products, especially in bread, in the forms of chickpea flour, fermented-chickpea liquor (FCL), and FCL-initiated sourdough (chickpea yeast -CY) in certain localities of Türkiye, Greece, Bulgaria, and Macedonia (Hatzikamari et al 2007a;Sayaslan and Şahin 2018). The CY, also known as sweet dough to differentiate it from the conventional sourdough, is a traditional leavening practice to improve the flavor, texture, and nutritional properties of bakery products (Sayaslan and Şahin 2018;Durmaz et al 2023).…”

“…Extensive investigations on the sourdough process (Crowley et al 2002;Dal Bello et al 2007;Moroni et al 2009;Durmaz et al 2023) revealed that sourdough usage improved dough processability, retarded staling and molding, enhanced taste and aroma, and improved nutritional quality of bakery foods. Considered a variant of the conventional sourdough practice, the FCL and CY were also shown to provide similar benefits (Hancıoğlu-Sıkılı 2003;Baykara 2006;Kefalas et al 2009;Narlıoğlu 2013;Çebi 2014;Kasım 2014;Saad et al 2015;Hendek-Ertop and Coşkun 2018;Hendek-Ertop and Şeker 2018).…”

“…The cracked chickpea is then spontaneously fermented in several folds of water at 30-40°C for 15-20 h. The development of a foamy structure atop the fermentation medium is regarded as a sign of successful fermentation (Hatzikamari et al 2007a;Sayaslan and Şahin 2018). Upon completion of the fermentation, the foamy FCL is sieved and used in the bakery formulations either directly (Kefalas et al 2009;Kasım, 2014;Şahin 2018, Şahin et al 2018;Durmaz et al 2023) or in the form of FCL-fermented sourdough, i.e., chickpea yeast (Hancıoğlu-Sıkılı 2003;Baykara 2006;Narlıoğlu 2013;Çebi 2009;Hendek-Ertop and Coşkun 2018;Hendek-Ertop and Şeker 2018). Although numerous preparation methods for the FCL and CY were reported in the literature, all extensively varied in the fermentation conditions.…”