Figuerola F E, Estévez A M, Castillo E
Cátedra de Operaciones Unitarias, Facultad de Ciencias Agrarias y Forestales, Universidad de Chile, Santiago.
Arch Latinoam Nutr. 1987 Jun;37(2):378-87.
The feasibility of adding chick-pea flour substituting part of wheat flour in yeast-leavened bread-making in order to increase the protein value, was studied. A 70% extraction chick-pea flour of commercial granulometry (150 mu) was prepared. Wheat flours of 74% and 78% extraction were then blended with 5%, 10% and 15% of chick-pea flour. Every flour and blend were subsequently analyzed to determine protein, ash, fiber, fat and maltose content, as well as sedimentation, farinogram and bread-making. Addition of chick-pea flour increased protein, fiber, ash and fat content in the blends, not causing a severe effect on quality, even at the 15% level of substitution. Blends showed an increase in maltose content, W value and bread specific volume. Furthermore, breads prepared were of good quality even without the use of maturing agents.
研究了在酵母发酵面包制作中添加鹰嘴豆粉替代部分小麦粉以提高蛋白质价值的可行性。制备了商业粒度（150目）的70%提取率鹰嘴豆粉。然后将74%和78%提取率的小麦粉与5%、10%和15%的鹰嘴豆粉混合。随后对每种面粉和混合物进行分析，以确定蛋白质、灰分、纤维、脂肪和麦芽糖含量，以及沉降、粉质曲线和面包制作情况。添加鹰嘴豆粉增加了混合物中的蛋白质、纤维、灰分和脂肪含量，即使在15%的替代水平下，对质量也没有造成严重影响。混合物的麦芽糖含量、W值和面包比容有所增加。此外，即使不使用熟化剂，所制作的面包质量也很好。
