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.
Cuvinte cheie
chickpea micronization
dough rheology
farinogram
flaxseed flour
oligosaccharides