Breads baked with chickpea flour could help in formulating gluten-free breads without soya protein,according to a new study conducted by the Universitat Autònoma de Barcelona,Spain.
For the study,the research team led by Marta Capellas tested four gluten-free bread formulations made using different legumes-chickpea flour,pea isolate,carob germ flour or soya flour-to formulate a bread variant that can substitute soya protein with other legume proteins.
The team found that the bread baked with chickpea flour has high potential for baking gluten-free bread without soya protein.Chickpea bread had good physico-chemical characteristics and sensory behavior..
Researchers revealed that chickpea flour and pea isolate breads are considered to be the best in all parameters studied,indicating that these ingredients could be an alternative to soya flour.
The study,titled Effect of legume flours on baking characteristics of gluten-free bread,was published in the?Journal of Cereal Science.
