The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality

Abstract

The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed flour. Generally, the dough rheological properties of water absorption, tolerance to mixing, dough consistency, dough extensibility, index of swelling, baking strength and loss tangent (tan δ) for the temperature sweep test decreased with the increased level of GCF addition, whereas the total volume of gas production and G′ and G″ modules for the temperature sweep test increased. Dough microstructure analyzed by epifluorescence light microscopy (EFLM) clearly showed a change in the starch and gluten distribution from the dough system by an increase in protein and a decrease in starch granules phase with the increased level of GCF addition in wheat flour. The bread physical characteristics (loaf volume, porosity, elasticity) and sensory ones were improved with up to 15% GCF addition in wheat flour. The bread firmness increased, whereas the bread gumminess, cohesiveness and resilience decreased with increased GCF addition in wheat flour. The bread crust and crumb color of the bread samples become darker with an increased GCF addition in the bread recipe.