Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread

Abstract

Flour quality is influenced by the nature of the gluten and its various components. Gluten free flour made of pulses is known to enhance the nutritional quality of wheat flour. However, its addition can compromise the rheological and sensorial attributes of the bread. We used mixture design to optimize nutritional and technological qualities of a wheat–chickpea flour blend by adding milk powder as a natural organoleptic improver. A total of thirteen flour blends were prepared by incorporating 10 to 30% chickpea flour and 10 to 20% milk powder to wheat flour. Our results showed that the optimal flour blend consisted of 60% wheat, 24% chickpea, and 16% milk powder. Farinographic parameters of the optimal dough blend remained on par with those of the control dough (100% wheat flour), thereby preserving its bread-making quality. Sensory analysis of breads made from the optimal flour blend revealed no significant difference (p ≤ 0.05) from wheat flour for crumb and chewiness. Appreciation was brought to the appearance, crust, aroma, and taste in the optimized bread. This study suggests that chickpea flour can be suitably incorporated into bread wheat flour up to a percentage of 24% with 16% milk powder to produce bread with optimal nutritional quality while improving its sensory attributes and consumer acceptability.

The Large and Diverse Family of Mediterranean Flat Breads: A Database

“…Chickpea flour is used only in the Italian Farinata , a typical street food from Liguria region with variants in Tuscany and Piedmont [ 35 ]. However, the addition of pulse flours to bakery products, including flat bread, has been the object of a rising attention in the recent years [ 36 , 37 , 38 , 39 ].…”

The effect of chickpeas metabolites on human diseases and the application of their valuable nutritional compounds suitable for human consumption

“…Overall, chickpea milk can be a nutritious and tasty alternative to dairy milk, especially for those who are looking to reduce their intake of animal products. As with any food, it's important to consume chickpea milk in moderation as part of a balanced and varied diet [48][49][50][51].…”

“…Peas are categorized in the group of flatulent legumes, and therefore, excessive consumption of them causes abdominal bloating and discomfort in the human stomach. Of course, different people may have temporary abstinence from using this seed [21,51,52].…”

Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

“…This is because the connection between yeast and the final quality of bread has not been considered. It is common to add flour additives such as enzymes to alter and improve the dough properties (Ghoshal et al, 2013(Ghoshal et al, , 2016Barros et al, 2021;Benali et al, 2021). However, non-conventional yeasts may have desirable characteristics, such as freezing tolerance, amylase activity, or the ability to ferment complex sugars.…”