Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality

Abstract

The aim of the study was utilized chickpea to create appealing, nutritious, and palatable gluten-free bread (GFB). The performance of chickpea flour (CF) in single and composite GFB formulations was studied with a mixture design and response surface methodology. Six simplex-centroid designs for 3 ingredients were used to identify the ideal proportions of CF in various blends with cassava starch (CS), maize starch (MS), potato starch (PS), and rice flour (RF) achieving the best physical properties. For each design, 3 single, 3 binary, and 3 ternary formulations were prepared. The results showed that CF alone is suitable for bread production, resulting in GFB with higher volume and crumb firmness and lower crumb moisture than single formulations of other raw materials. However, the interactions between CF and PS or CS enhanced the loaf volume and decreased the crumb firmness values. The GFB prepared with only CF was accepted (overall acceptability score of 7.1-on a 10-cm scale). Nevertheless, the composite formulations prepared with CF75:PS25 or CF75:CS25 (flour basis) received overall acceptability scores of 8.2, like those of their white GFB, prepared with RF50:PS50 blend (flour basis), and wheat bread counterparts, used as positive controls. Compared to white GFB, both composite formulations presented nearly a twofold increase in ash and protein contents and a threefold increase in total fiber content. These results show that blends of CF75:PS25 or CF75:CS25 can be used to develop GFB with a good physical and sensory properties, as well as an enhanced nutritional composition.Keywords: acceptability, bread quality, gluten-free, physical analysis, proximate composition Practical Application: Gluten-free bread (GFB) made with 75% chickpea flour (CF) blend with 25% potato or cassava starch showed improved total minerals, protein and dietary fiber content and bread quality characteristics. Therefore, CF is a valuable ingredient for food technologists in manufacturing better-tasting and healthy GFB, which is important for consumers with gluten-related disorders since GFB often lack nutrition content, appearance, texture, and mouthfeel.

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

“…On the contrary, the best overall behaviour (higher specifi c volume and softer crumb during storage) was observed in the breads produced with the addition of chickpea fl our, probably due to the good emulsifying stability index of its proteins. Signifi cant improvement in both the technological and the nutritional quality of GFB achieved via incorporation of chickpea fl our has been recently reported also by other authors [Ouazib et al, 2016;Santos et al, 2018].…”

Enzymatic Production, Bioactivity, and Bitterness of Chickpea (Cicer arietinum) Peptides

“…Chickpeas can be split in half and then dried to form chana dal, which is a common form of dried chickpeas used in the cuisines of Southern Asia. Dried chickpeas can be milled to a flour, which can be added to baked goods to increase their protein content (Benkadri, Salvador, Zidoune, & Sanz, 2018;Santos, Fratelli, Muniz, & Capriles, 2018). Chickpea flour can be pressure-cooked in an extruder to make pastas and puffed snacks (Specialty Food Association, 2017).…”

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

“…However, GFBs are characterized by a shorter shelf life than wheat bread, owing not only to starch retrogradation and the migration of water from the crumb to the crust but also (and especially) to the starchy raw materials and high water content used, two factors that accelerate staling and increase susceptibility to microbially driven deterioration [ 5 ]. Thus, constant efforts by researchers, as previously reported [ 1 , 6 ], are focused on the use of ingredients, additives, and technological alternatives to improve the quality of GFBs. The poorer quality of the GFBs and bakery products that are currently available on market is mainly due to the absence of gluten, which is able to guarantee optimal characteristics in wheat bread and bakery products [ 7 , 8 ].…”