14B-14 |
The use of fermented chickpea on dough rheology and white pan bread quality |
M. C. TULBEK, Dept. of Cereal and Food Sciences, North Dakota State University, Fargo, ND 58105, C. A. Hall, III, Dept. of Cereal & Food Sciences, North Dakota State Univ., 324 Industrial Agriculture & Communications Center, PO Box 5728, Fargo, ND 58105, and J. G. Schwarz, Dept. of Food Science & Technology, University of Maryland - Eastern Shore, Princess Anne, MD 21853. Chickpea is a high value crop, rich source of lysine and, together with carbohydrates and minerals, offers nutritional benefits when added to bread formulations. Fermented chickpeas are being used in some Mediterranean countries as a leavening agent in certain traditional breads. Low quality chickpeas can be utilized as starter cultures in bread making. The objectives of this study were i) To utilize low quality chickpea in bread making ii) To determine the physical dough properties of wheat flour with fermented chickpea and the final staling properties of the end product. Chickpea samples were soaked in fermentation medium and pH was determined. Fermented chickpea samples were mixed with flour at 5, 10, 15 and 20% (flour weight basis) concentrations to determine dough properties by farinograph and extensigraph. A conventional straight-dough bread making method was applied. Crust and crumb color, loaf volume and texture parameters were evaluated. Moisture loss of bread was monitored over a two-week period. The addition of fermented chickpea decreased water absorption (P<0.05). A significant increase (P<0.05) in dough strength was observed for 5 and 10% chickpea incorporation. In terms of baking applications, fermented chickpea samples gave lower loaf volume than a control prepared with dry instant yeast (P<0.05). However, samples prepared with both fermented chickpea and instant dry yeast showed superior loaf volume (P<0.05), crumb and crust properties. Fermented chickpea incorporation indicated reduced crumb firmness over long-term storage. The moisture loss of fermented chickpea bread was significantly (P<0.05) lower compared to control, indicating a long-term stable product. The 5% and 10% addition of fermented chickpea showed acceptable bread quality. Lower grade fermented chickpeas could be used as valuable ingredients for white pan bread production by enhancing nutritional quality, and expanding product shelf life.
Session 14B, Food Chemistry: Physicochemical properties
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