The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio, Carmine Summo
Foods
Abstract
Historically cultivated in Apulia (Southern Italy), <i>Apulian black</i> chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is important to explore its potential for new food applications. The aim of this work was to assess the effect of the addition of <i>Apulian black</i> chickpea wholemeal flour on the nutritional and qualitative properties of durum wheat-based bakery products; namely bread, "focaccia" (an Italian traditional bakery product similar to pizza), and pizza crust. Composite meals were prepared by mixing <i>Apulian black</i> chickpea wholemeal flour with re-milled semolina at 10:90, 20:80, 30:70, and 40:60. The rheological properties, evaluated by farinograph, alveograph, and rheofermentograph, showed a progressive worsening of the bread-making attitude when increasing amounts of chickpea flour were added. The end-products expanded less during baking, and were harder and darker than the corresponding conventional products, as assessed both instrumentally and by sensory analysis. However, these negative features were balanced by higher contents of fibre, proteins, and bioactive compounds, as well as higher antioxidant activity.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
rheological properties worsen bread-making attitude
“The rheological properties, evaluated by farinograph, alveograph, and rheofermentograph, showed a progressive worsening of the bread-making attitude when increasing amounts of chickpea flour were adde...”
Apulian black chickpea wholemeal flour increases antioxidant activity
“However, these negative features were balanced by higher contents of fibre, proteins, and bioactive compounds, as well as higher antioxidant activity.”
Apulian black chickpea wholemeal flour increases bioactive compounds
“However, these negative features were balanced by higher contents of fibre, proteins, and bioactive compounds, as well as higher antioxidant activity.”