Journal of Food Science and Technology

, Volume 53, Issue 6, pp 2664–2672 | Cite as

Germinated, toasted and cooked chickpea as ingredients for breadmaking

  • Meriem Ouazib
  • Raquel Garzon
  • Farid Zaidi
  • Cristina M. RosellEmail author
Original Article


The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab® and breads were analyzed for their instrumental quality, nutritional and sensory properties. Chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. The bread made with cooked chickpea flour exhibited the lowest specific volume (0.58 mL/g), brightest crumb (L* = 76.20) and the softest texture, but cooking decreased the content of carbohydrates, ash and protein, although increased the protein digestibility. The highest specific volume was obtained in bread made with toasted chickpea flour, although crumb hardness was higher. Overall, processing of chickpea beans, concretely toasting and cooking led to flours that could be used for obtaining gluten free breads with the nutritional characteristics of the legumes and acceptable sensory characteristics.


Chickpea Processing Mixolab Gluten free bread In vitro protein digestibility Chemical composition 



Authors acknowledge the financial support of Spanish National Research Council (CSIC), the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), European Regional Development Fund (FEDER) and GeneralitatValenciana (Project Prometeo 2012/064). They thank the University of Abderahmane Mira for supporting predoctoral stay of Mrs Ouazib.


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Copyright information

© Association of Food Scientists & Technologists (India) 2016

Authors and Affiliations

  • Meriem Ouazib
    • 1
    • 2
  • Raquel Garzon
    • 1
  • Farid Zaidi
    • 2
  • Cristina M. Rosell
    • 1
    Email author
  1. 1.Food Science DepartmentInstitute of Agrochemistry and Food Technology (IATA-CSIC)PaternaSpain
  2. 2.Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la VieUniversité de BejaiaBéjaïaAlgeria

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