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标题：The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
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作者：Antonella Pasqualone ; Davide De Angelis ; Giacomo Squeo 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：10
页码：504-517
DOI：10.3390/foods8100504
出版社：MDPI Publishing
摘要：Historically cultivated in Apulia (Southern Italy), Apulian black chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is important to explore its potential for new food applications. The aim of this work was to assess the effect of the addition of Apulian black chickpea wholemeal flour on the nutritional and qualitative properties of durum wheat-based bakery products; namely bread, “focaccia” (an Italian traditional bakery product similar to pizza), and pizza crust. Composite meals were prepared by mixing Apulian black chickpea wholemeal flour with re-milled semolina at 10:90, 20:80, 30:70, and 40:60. The rheological properties, evaluated by farinograph, alveograph, and rheofermentograph, showed a progressive worsening of the bread-making attitude when increasing amounts of chickpea flour were added. The end-products expanded less during baking, and were harder and darker than the corresponding conventional products, as assessed both instrumentally and by sensory analysis. However, these negative features were balanced by higher contents of fibre, proteins, and bioactive compounds, as well as higher antioxidant activity.
关键词：pulses; re-milled semolina; bread; pizza; focaccia; rheological properties; reofermentograph; bioactive compounds; texture; sensory profile pulses ; re-milled semolina ; bread ; pizza ; focaccia ; rheological properties ; reofermentograph ; bioactive compounds ; texture ; sensory profile