Institute for Food Technology and Food Chemistry, Department of Food Rheology, Technical University of Berlin, Sekr. KL-H1, Königin-Luise-Str. 22, 14195 Berlin, Germany ; Faculty of Agriculture, Food Science Department, Aleppo University, Aleppo, Syria.
Institute for Food Technology and Food Chemistry, Department of Food Rheology, Technical University of Berlin, Sekr. KL-H1, Königin-Luise-Str. 22, 14195 Berlin, Germany ; Faculty of Education, Home Economics Department, Ain Shams University, Cairo, Egypt.
J Food Sci Technol. 2014 Sep;51(9):1902-10. doi: 10.1007/s13197-012-0733-9. Epub 2012 May 16.
Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals. The influence of partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30 % was carried out to study their pasting properties and bread making quality. Pasting properties were determined using Micro Visco-Amylo-Graph Analyser and Farinograph. The pasting temperature increased with increase chickpea flour concentration and the temperature of pasting ranged between 62 to 66.5 °C. No peak of viscosity curve was found for pure chickpea flour and have higher pasting temperature than pure wheat flour. Chickpea flour addition increased the water absorption and dough development time (p < 0.05), Regarding dough stability, it appears that 10 % chickpea exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as the substitute level increases from 20 % to 30 %. The dough surface of the wheat dough and the blend with 10 % was classified as "normal", however the blend with 20 % and 30 % produced "sticky" dough surface. The presence of chickpea flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10 % chickpea flour gave loaves as similar as control.
豆类（豌豆、鹰嘴豆、小扁豆、豆）是重要的食物蛋白质来源。它们含有丰富的赖氨酸、亮氨酸、天冬氨酸、谷氨酸和精氨酸，与谷物一起食用时可提供均衡的必需氨基酸谱。本研究用 10%、20%和 30%的鹰嘴豆粉替代部分小麦粉，研究其糊化特性和面包制作质量。使用 Micro Visco-Amylo-Graph Analyser 和 Farinograph 测定糊化特性。糊化温度随鹰嘴豆粉浓度的增加而升高，糊化温度范围在 62 至 66.5°C。纯鹰嘴豆粉没有发现粘度曲线峰值，且糊化温度高于纯小麦粉。添加鹰嘴豆粉增加了吸水率和面团形成时间（p<0.05）。就面团稳定性而言，10%的鹰嘴豆表现出比对照更高的稳定性和抗机械搅拌值，而当替代水平从 20%增加到 30%时，稳定性降低。小麦面团和 10%混合面团的面团表面被归类为“正常”，然而 20%和 30%混合面团的面团表面则是“粘性”。面团中存在鹰嘴豆粉会影响面包的体积、内部结构和质地。随着鹰嘴豆粉替代水平的增加，外壳和面包屑的颜色逐渐变深。而用 10%的鹰嘴豆粉替代小麦粉可以得到与对照相似的面包。
