Effect of fermented chickpea flour substitution on the chemo-physical, rheological, and sensory characteristics of pan bread

Abstract

Chickpea (Cicer arietinum L.) is an exceptional legume that has immense global utilization and serves as an outstanding reservoir of protein and amino acids. The present research studied the consequential outcomes that developed from the substitution of wheat flour with 0%, 5%, 10%, 15%, and 20% fermented chickpea flour (FCF) to prepare pan bread and its physicochemical and antioxidant activity as well as rheological and sensory properties. In terms of the visual traits of the bread, it was observed that the bread crust color turned progressively darker with increase in the level of FCF. Interestingly, despite this change in color, no significant impact was observed on the L* value of bread crust. The incorporation of FCF at all concentrations resulted in a remarkable enhancement of total phenolic compounds and the antioxidant activity of the bread, compared to the control sample. This finding indicated that the inclusion of FCF in bread formulations not only improved its nutritional content but also enhanced its health benefits. It was found that the integration of up to 20% FCF in bread formulations increased its nutritional composition and preference in sensory evaluation. In conclusion, the incorporation of FCF to produce pan bread presents a good future for the food industry, paving the way for the creation of bread options that are both healthier and more nutritious for consumers.