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Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread

Chickpea flour (CF) was prepared and used as an ingredient for elaboration of bread withdifferent levels of wheat versus CFs (80 : 20 and 60: 40). Available starch (AS), resistant starch (RS), dietary fibre (DF), the in vitro starch hydrolysis indices (HIs), using a chewing/dialysisdigestion protocol and the acceptability of the experimental bread were compared with those of a control bread prepared with wheat flour and baked in the laboratory. HIs were used to predict glyceamicindices (pGI). The bread analysed did not show differences in moisture, lipids and ash content, but CF-bread had higher protein, RS and DF amount than control bread. HI-based pGI for the CF-bread were46.92 and 34.67%, which were significantly lower than control bread (65.31%), suggesting a `slow carbohydrate' feature for the CF-based goods. The slow digestion characteristics of chickpea are largelyretained in the experimental bread. Data support the perceived health beneficial properties of legumes and CF might be used as a potential ingredient for bakery products with slowly digestiblecarbohydrates.

Uso alternativo de harina de garbanzo en la panificación: Composición química y digestibilidad del almidón del pan

Harina de garbanzo (CF) fue preparado y utilizado como ingrediente parala elaboración de pan con diferentes niveles de trigo en comparación con SFC (80: 20 y 60: 40). Almidón disponible (AD), el almidón resistente (RS), la fibra dietética (FD), el de los índices dehidrólisis del almidón in vitro (HIS), utilizando un protocolo de la digestión de mascar / diálisis y la aceptabilidad de los panes experimentales se compararon con los de un pan de control preparado conharina de trigo y se cuece en el laboratorio. HIs fueron utilizados para predecir los índices de glyceamic (IGP). El pan analizados no mostraron diferencias en la humedad, lípidos y contenido de...