Consumer Perception, Nutritional, and Technological Properties of Bread Made with Chickpea Flour

Abstract

Celiac disease (CD) is one of the most common intestinal diseases in humans today. The only "cure" for this disease is a strictly gluten-free diet. Bread is a highly accepted food product. But, bread is a product that owns its technological properties to the presence of gluten. Bread without gluten has different texture, palatability, and sensorial properties. Therefore, new products are needed to solve this problem. Chickpeas are an inexpensive source of protein for making gluten-free baked goods. In this study, we explored a gluten-free bread formula made with chickpea flour and examined the consumer profile of chickpea bread and its nutritional and technical properties. Results showed that chickpeas could be an alternative raw material for meeting the consumer needs of people who need (or prefer) gluten-free products/diets.