Obasi Ukpai Ukoji , Muhammad Mudassir Arif Chaudhry , Lindsey Boyd , Elaine Sopiwnyk , Michael T. Nickerson , Jitendra Paliwal
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引用次数: 0
Abstract
This study examines the impact of chickpea pretreatment methods on the microstructural and physical properties of chickpea-enriched bread, with the goal of determining the most effective treatment for improving bread quality. Five bread formulations were analyzed: a control (100 % wheat flour), a sample with 20 % untreated chickpea flour, and three samples containing 20 % chickpea flour derived from germinated, roasted, or micronized chickpeas. The microstructure of the breads was analyzed using X-ray microcomputed tomography, whereas the physical properties (bread weight, specific volume and crumb colour) were measured according to standard AACC methods. Germination and micronization of chickpeas statistically significantly increased the protein content of the resulting flours (22.1 and 21.5 % dry basis, respectively) as compared to untreated chickpea flour (20.8 % dry basis). The inclusion of pretreated chickpea flours enhanced bread weight and reduced specific volume relative to untreated chickpea-enriched bread and the control sample. Microstructural analysis of breads made with flour from roasted and germinated chickpeas depicted increased open pores, greater uniformity in porosity distribution, thinner crumb walls, and a well-defined, interconnected 3D structure. In conclusion, germination is a promising pretreatment that can be used on chickpeas to enhance the nutritional quality of bread, ensuring physical integrity while enhancing microstructural properties. This study provides valuable insights for optimizing bread production through the incorporation of chickpea flour to develop nutritionally enriched bread.
期刊介绍:
Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.