Chickpea sourdough as a functional ingredient in gluten-free bread: Impact on quality attributes

Abstract

Producing gluten-free breads (GF) that meet both sensory and nutritional expectations remains a significant challenge. This study investigated the effects of chickpea flour–based sourdough fermented with Lactobacillus plantarum LB-1 on the pasting properties, rheological behavior of gluten-free batter, and the baking quality of gluten-free bread. The results demonstrated that L. plantarum LB-1 exhibited favorable growth kinetics during 24 h of chickpea sourdough fermentation. Incorporation of chickpea sourdough significantly reduced peak viscosity and breakdown values, while resulting in the highest storage modulus (G′ = 11,347 Pa) and a balanced loss tangent (tan δ = 0.38–0.58). Starch molecular order was progressively enhanced, and protein molecular conformations became more stable. In terms of bread quality evaluation, the chickpea sourdough gluten-free bread (CSGF) showed the greatest specific volume (2.50 mL/g), the lowest baking loss (5.03 %), the lowest crumb hardness (3.93 N), a uniform and dense crumb structure (AF = 29.94 %), and the strongest antioxidant activity. Scanning electron microscopy further confirmed the presence of a homogeneous and compact matrix in CSGF. These findings highlight chickpea sourdough as a promising approach for producing gluten-free bread with improved nutritional value and desirable sensory qualities.