Sensory properties of bakery products obtained by adding chickpea flour and oat fiber

Abstract

This paper presents the study of the rheological properties of composite flours with functional potential in bakery obtained by replacing wheat flour with chickpea flour and adding fiber from oats. Chickpea flour has been used for the partial substitution of wheat flour in percentages of 10-25%, adding certain percentages of oat fibers (2-5%) to further increase the functional potential. The rheological properties of composite flours were analysed using MIXOLAB system by CHOPIN. The results shown that the higher the quantities of fiber and chickpeas, the lower the stability time of the dough and the stability times obtained for the different flours ranged from 7.97 to 6.55 min. Also, it was suggested that the gradual addition of chickpeas to wheat flour would weaken its protein quality. Even if there are some changes in the rheological behavior of chickpea-based composite flours, the present study indicates the possibility of successfully using this flour in bakery in order to increase the nutritional and functional value of the products.