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Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread.

ABSTRACT: The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5-51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03-13.21 g/100 g dm), ash (from 2.01 to 2.45-2.78 g/100 g dm), fat (from 1.61 to 4.58-5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10-14% and 13.7-17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.

SUBMITTER: Kahraman G

PROVIDER: S-EPMC8774402 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature

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Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread.

Kahraman Gokcen G Harsa Sebnem S Casiraghi Maria Cristina MC Lucisano Mara M Cappa Carola C

Foods (Basel, Switzerland) 20220112 2

The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5-51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (fr ...[more]

PMID: 35053930

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Project description:This study optimizes the 3D extrusion printing parameters-water-to-flour ratio (X1), temperature (X2), and printing speed (X3)-for raw (RFB) and extruded (EFB) dehulled Andean fava bean flours to maximize print quality and minimize structural defects. A 23 central composite design combined with response surface methodology (RSM) was used to identify the optimal conditions for achieving geometric precision, surface homogeneity, and textural stability. Physicochemical analyses showed that extrusion cooking substantially modified the composition and rheology of the flour. Compared with RFB, EFB exhibited lower protein and fiber contents, a higher proportion of digestible carbohydrates, and reduced rheological parameters (τ0, K, G', G″), which facilitated printing. The evaluation of different parameter combinations revealed notable differences between the two flours, with X1 and X2 exerting the greatest influence on print quality. For RFB, the highest desirability (0.853) was achieved at X1 = 0.806, X2 = 23.18 °C, and X3 = 2470.5 mm/min, yielding more uniform and firmer printed structures. In contrast, EFB reached a desirability of 0.844 at X1 = 1.66 °C, X2 = 56.82 °C, and X3 = 1505.43 mm/min, indicating its outstanding geometric accuracy and robustness. In conclusion, raw flour requires higher hydration and lower temperatures to prevent excessive viscosity. In contrast, extruded flour benefits from low water and high temperatures to achieve stable structures and firm textures. These findings demonstrate the feasibility of using Andean fava bean flour in 3D food printing to create nutrient-dense, functional foods with improved printability. This work offers practical applications for developing personalized foods-such as customized meals for individuals with specific dietary requirements-while contributing to sustainable and secure food production. Future research should address long-term storage, post-printing drying methods, and scaling production.

Dataset Information

Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread.

Publications

Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread.

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