Quick search
Go!

TECHNOLOGY SOLUTIONS IN CASE OF USING CHICKPEA FLOUR IN INDUSTRIAL BAKERY


MADINA K. SADIGOVA*, VALENTINA A. BUHOVETS, MARIA V. BELOVA, GULSARA E. RYSMUHAMBETOVA
Saratov State Vavilov Agrarian University, 1 Theatre Square, Saratov, 410012, Russian Federation
*Corresponding author: sadigova.madina@yandex.ru

Issue:

SCSCC6, Volume XIX, No. 2

Section:

Volume 19, No. 2 (2018)

Abstract:

Chickpea derivatives are very promising flour products for bakery; however, their oligosaccharide content and a distinct bean smell limit their use. This paper contains proposals for various technology solutions for using chickpea flour in bakery. The authors consider such opportunities as: straight dough and sponge dough procedures for making semi-finished products (unbaked loaves), preparation of pregelatinized chickpea flour, micronization of chickpeas and using them together with flaxseed flour and exopolysaccharide. As a result, the authors choose optimal parameters and process modes for the proposed technology solutions.

Keywords:

chickpea micronization, dough rheology, farinogram, flaxseed flour, oligosaccharides.

Code [ID]:

CSCC6201802V02S01A0006 [0004712]

Note:

DOI:

Full paper:

Download pdf


Copyright (c) 1995-2007 University of Bacău