期刊
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
卷 26, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.ijgfs.2021.100434
关键词
Gluten-free; Bread; Volume; Texture; Sensory acceptability
资金
- Sao Paulo Research Foundation (FAPESP) [2012/17838-4]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior-Brazil (CAPES) [001]
The study found that chickpea flour requires higher hydration levels for making gluten-free bread, and the quality of bread is improved at 150% water content level, leading to better texture, flavor, and overall acceptability.
The effects of dough hydration level on the physical properties and acceptability of gluten-free bread (GFB) made with chickpea flour were studied. Nine GFB samples were prepared with water levels ranging from 100 to 180% on a flour weight basis. Chickpea GFB required higher hydration levels than rice flour and starchy based products, and improvement on bread quality was observed at 150% water content level, which contributed to the increase in loaf-specific volume, crumb softness and porosity, as well as improving texture, flavor, and overall acceptability (>= 8 on 10-cm hybrid hedonic scale), resulting in a promising alternative for meeting consumer demands for tasty and healthy innovative gluten-free products.
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