Parenti Ottavia, Assaf Neamtallah, Alinovi Marcello, Rinaldi Massimiliano, Caligiani Augusta, Chiavaro Emma
Department of Food and Drug, University of Parma, Parco Area Delle Scienze, Pad.33, 43124, Parma, Italy.
Curr Res Food Sci. 2024 Aug 3;9:100816. doi: 10.1016/j.crfs.2024.100816. eCollection 2024.
The present study investigated the physico-chemical characteristics of whole-meal flours from three wild chickpea varieties (white chickpea - WC, red rough chickpea - RRC, red smooth chickpea - RSC) compared to a modern chickpea variety (MC) and their bread-making performances in 30% (w/w flour) substituted GF breads. Wild chickpea flours showed the highest ash, total dietary fiber (TDF), and total antioxidant capacity (6.3%, 13.4%, and 9.5% increase for WC, RRC, and RSC flour compared to MC flour) values compared to MC sample, and red varieties (RRC- and RSC-samples) showed the highest total phenolic content (15.5% and 17.0% increase compared to MC flour). Significant differences were also found in protein content and techno-functional properties. Bread specific volume and crumb hardness were significantly affected by chickpea variety, with red varieties (RRC- and RSC-samples) revealing the lowest impact. H NMR proton molecular mobility significantly changed as a function of chickpea variety, and these differences might be associated to the different macroscopic bread quality. Overall, the tested wild chickpea flours revealed valuable chemical composition, and differed in the techno-functional and bread-making performances, with red varieties showing the most promising results to improve GF breads.
本研究调查了三种野生鹰嘴豆品种（白鹰嘴豆 - WC、红糙鹰嘴豆 - RRC、红滑鹰嘴豆 - RSC）全麦粉与现代鹰嘴豆品种（MC）相比的物理化学特性，以及它们在30%（面粉重量）替代的无麸质面包中的烘焙性能。与MC样品相比，野生鹰嘴豆粉的灰分、总膳食纤维（TDF）和总抗氧化能力最高（WC、RRC和RSC面粉与MC面粉相比分别增加6.3%、13.4%和9.5%），红色品种（RRC和RSC样品）的总酚含量最高（与MC面粉相比分别增加15.5%和17.0%）。在蛋白质含量和技术功能特性方面也发现了显著差异。鹰嘴豆品种对面包的比容和面包心硬度有显著影响，红色品种（RRC和RSC样品）的影响最小。核磁共振氢谱质子分子迁移率随鹰嘴豆品种的变化而显著改变，这些差异可能与不同的宏观面包品质有关。总体而言，所测试的野生鹰嘴豆粉显示出有价值的化学成分，在技术功能和烘焙性能方面存在差异，红色品种在改善无麸质面包方面显示出最有前景的结果。
