Comparison of the quality of mixed dough and Nang of chickpea powder under germination treatment
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Abstract:
In order to analyze and compare the effects of untreated and germinated chickpea flour on the rheological properties, protein secondary structure, microstructure of dough, as well as the textural and sensory characteristics of chickpea-based flatbreads, with the aim of selecting appropriate treatment methods to enhance the quality of chickpea-based flour products. The results revealed that as the substitution rate of chickpea flour increased, the water absorption rate of the mixed dough was increased, while the peak viscosity was decreased. At a 30% substitution rate, the stable protein secondary structure in the untreated group was decreased by 10.07%, whereas the unstable structure was increased by 14.45%. In contrast, the germinated group exhibited an increase of 13.11% in stable structure and a decrease of 1.34% in unstable structure, indicating that germinated chickpea flour was more effective in maintaining the stability of the mixed dough system. The flatbread prepared with 30% germinated chickpea flour demonstrated optimal textural properties (hardness: 1234.7 g, cohesiveness: 531.3 g, chewiness: 597.2 mJ) and achieved the highest sensory score of 93.1. In conclusion, the incorporation of 30% germinated chickpea flour was found to impart favorable mechanical properties and processing quality to the chickpea-based flatbread. This study provides a scientific basis for the application and development of chickpea flour in flour-based products and reveals the potential of using chickpea flour to improve dough quality.
