Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties

Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties

ABSTRACT The inclusion of pulse flours with higher dietary fiber content in bakery products, such as chickpea (Cicer arietinum L) flour, has been exploited by the food industry due to its nutritional and sensory characteristics. This work aimed to develop a sandwich bread with a partial substitution...

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Détails bibliographiques
Auteurs principaux: Costa,Regina Teixeira da, Silva,Sinara Cristina da, Silva,Luana Sousa, Silva,Washington Azevêdo da, Gonçalves,Aline Cristina Arruda, Pires,Christiano Vieira, Martins,Amanda Mattos Dias, Chávez,Davy William Hidalgo, Trombete,Felipe Machado
Langue:English
Publié: Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Sujets:
Baking
Chickpea flour
Sensory analysis
Stability
Texture profile
Accès en ligne:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000600933
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http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000600933

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