Quality characteristics of wheat breads supplemented with chickpea (cicer arietenum) flour
2005
Sulieman, A.E.(University of Gezira, Wad Medani (Sudan). Faculty of Engineering and Technology, Dept. of Food Science and Technology)
Chickpea (Cicer arietenum) flour was used to supplement wheat flour for bread making. The supplementation increased the protein, fat and ash and decreased the carbohydrate contents of the composite flour. Addition of chickpea flour increased the water absorption of wheat flour from 68% to 69.5%, 72.3%, 74.5% and 75.3% at 2.5%, 5%,' 7.5% and 10% levels of supplementation, respectively. The loaf volume was not significantly affected by chickpea addition up to 5% level, and gave a satisfactory loaf volume up to 10 % level of replacement. The loaf weight increased with increase in the amount of chickpea flour. The results of the sensory analysis indicated that addition of chickpea flour imparted paleness to the bread crumb at higher levels of replacement. Crumb grain and texture characteristics were not significantly different from those of the control up to 5% level of replacement with chickpea flour. On the other hand, at 10% level, chickpea odou r dominated in the loaf. The overall acceptability of the different breads did not differ significantly from the control up to 5% level of replacement. Breads containing up to 7.5% chickpea flour could be baked with satisfactory performance. The total sugar content of bread decreased with increase in the level of supplementation with chickpea flour. Chickpea supplemented breads contained more protein, crude fibre and lysine than that of the control bread. The control bread contained 12.12% proteins, 3.2% crude fibre and 1.63g lysine/16 g N, the contents of these nutrients increased to 14.64% proteins, 3.9% crude fibre and 2.04g lysine/16g N in bread supplemented with 10% c~ckpea flour
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