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Title: Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours
Authors: Kahraman, Gökçen
Harsa, Şebnem
Lucisano, Mara
Cappa, Carola
Kahraman, Gökçen
Harsa, Hayriye Şebnem
Izmir Institute of Technology. Food Engineering
Keywords: Chickpea flour
Dough viscoelasticity
Gluten-free dough
Physicochemical properties
Issue Date: Dec-2018
Publisher: Academic Press Inc.
Source: Kahraman, G., Harsa, Ş., Lucisano, M., and Cappa, C. (2018). Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours. LWT, 98, 276-282. doi:10.1016/j.lwt.2018.08.040
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 CO2 retention 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.
ISSN: 0023-6438
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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