Comparison of wet and dried chickpea yeast in breadmaking

BACKGROUNDChickpea yeast (CY), initiated by spontaneous fermentation of coarsely-ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to each baking process poses certain difficulties, its usage in dry form has been gaining interest. In this study, CY was used either directly in freshly prepared wet form or in freeze-dried and spray-dried forms at 50, 100 and 150 g kg(-1) levels (all on 14% moisture basis) in substitution with wheat flour to compare their effects on bread properties. RESULTSUtilization of all forms of CY did not noticeably change the contents of protein, fat, ash, total carbohydrate and damaged starch in the wheat flour-CY mixtures. However, falling numbers and sedimentation volumes of CY-containing mixtures decreased significantly, due probably to the increase in the amylolytic and proteolytic activities during chickpea fermentation. These changes somewhat corresponded to improved dough processability. Both wet and dried CY samples reduced pH levels of doughs and breads, and increased probiotic lactic acid bacteria (LAB) count. Total phenolic contents, antioxidant capacities and flavor scores of CY-containing breads were significantly enhanced. However, CY usage slightly influenced yield, moisture content, volume, color and hardness values of breads. CONCLUSIONEffects of wet and dried forms of CY on bread properties were quite comparable, indicating that CY can be used upon properly drying similarly to the conventional wet form. (c) 2023 Society of Chemical Industry.

Automated summary

Comparing the effects of wet and dried forms of chickpea yeast (CY) in bakery products, this study finds that they have similar impacts on bread properties. Both wet and dried CY samples improve dough processability and enhance the antioxidant capacity and flavor of breads, with minimal influence on yield, moisture content, volume, color, and hardness.