Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour

Abstract

Background and Objective: Dough mixing properties are crucial in determining the usability of wheat flour. Currently, many industrial sourced chemicals are used as additives to improve the mixing stability of dough. This study aims to evaluate the effect of adding chickpea flour on mixing tolerance and dough strength improvement based on 20 different wheat genotypes. The effects of different types (i.e., kabuli and desi) and amounts (1.5%, 3.75%, 7.5%, 15%, and 30%, w/w) of chickpea flours and kabuli chickpea fractions (7.5%) were further studied. Mixograph, dough strength and extensibility, and baking test of selected treatments were performed. Findings: Incorporating chickpea flour at a level of 7.5% (w/w flour basis) or lower significantly improved (p