This study focused on the evaluation of the physicochemical and rheological properties of chickpea flours and blends obtained by partially substituting rice flour (25 g/100 g) with raw, roasted and dehulled chickpea flour. The characteristics of the resultant doughs were evaluated. In comparison with rice flour, blends containing chickpea flours exhibited high protein and fat content, a reduced retrogradation tendency (setback values of 404–415 vs. 479 Brabender Unit) and a higher foaming capacity and stability, which can be beneficial for their use in baked food formulations. However, roasting decreased foaming capacity and stability. Even if the rheofermentographic test evidenced a slight reduction in dough development, high CO2retention capacity (≥ 98%) and similar-to-lower leavening times were observed for doughs containing chickpea flours. Incorporating chickpea flours also caused an increase in the viscous and elastic moduli of rice-based doughs, resulting in a good structuring of the dough. The results of this study indicated that chickpea flours could be used as a healthy ingredient in gluten-free rice-based formulations.

Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours / G. Kahraman, S. Harsa, M. Lucisano, C. Cappa. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 98:(2018 Dec), pp. 276-282. [10.1016/j.lwt.2018.08.040]

Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours

M. Lucisano
Penultimo
Resources
;
C. Cappa
Ultimo
2018

Abstract

This study focused on the evaluation of the physicochemical and rheological properties of chickpea flours and blends obtained by partially substituting rice flour (25 g/100 g) with raw, roasted and dehulled chickpea flour. The characteristics of the resultant doughs were evaluated. In comparison with rice flour, blends containing chickpea flours exhibited high protein and fat content, a reduced retrogradation tendency (setback values of 404–415 vs. 479 Brabender Unit) and a higher foaming capacity and stability, which can be beneficial for their use in baked food formulations. However, roasting decreased foaming capacity and stability. Even if the rheofermentographic test evidenced a slight reduction in dough development, high CO2retention capacity (≥ 98%) and similar-to-lower leavening times were observed for doughs containing chickpea flours. Incorporating chickpea flours also caused an increase in the viscous and elastic moduli of rice-based doughs, resulting in a good structuring of the dough. The results of this study indicated that chickpea flours could be used as a healthy ingredient in gluten-free rice-based formulations.
Gluten-free dough; chickpea flour; physicochemical properties; dough viscoelasticity
Settore AGR/15 - Scienze e Tecnologie Alimentari
dic-2018
Article (author)
File in questo prodotto:
File Dimensione Formato  
Gokcen et al (2018)_LWT (submitted version).pdf

accesso aperto

Descrizione: Articolo
Tipologia: Pre-print (manoscritto inviato all'editore)
Dimensione 567.36 kB
Formato Adobe PDF
567.36 kB Adobe PDF Visualizza/Apri
1-s2.0-S002364381830690X-main.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 2.03 MB
Formato Adobe PDF
2.03 MB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/595065
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 26
  • ???jsp.display-item.citation.isi??? 17
social impact