Abstract:The effects of chickpea protein powder incorporation in mass fractions of 0, 2, 4, 6, 8, and 10% on steamed bread quality were examined. In particular, its effects on the farinograph index, water distribution, rheological properties, and secondary structure content of the dough, and the steamed bread’s quality were investigated. When less than 4% chickpea protein powder is added, the dough’s water absorption rate, formation time, stability time, and farinograph index increase, while the degree of weakening decreases. Weakly bound water in the dough gradually separates into bound and free water pools. Rheological results reveal that addition of <6% chickpea protein powder improves the elasticity and viscosity moduli of the dough, but the dough’s structural strength is reduced when added powder exceeds 6%. Secondary structure analysis shows that, with 2% chickpea protein powder, the β-sheet content peaks at 37.76%, effectively enabling formation of a more stable gluten network, thereby enhancing dough quality. As the chickpea protein powder content gradually increases, the steamed bread becomes darker, and its specific volume and width-to-height ratio decrease. Notably, the hardness, adhesiveness, and chewiness increase, while elasticity, cohesiveness, and resilience decline. At a chickpea protein powder mass fraction of 2%, the steamed bread achieves its highest specific volume (2.52 mL/g) and optimal textural properties (hardness: 3 182.46 g, chewiness: 2 493.15 g, and resilience: 0.46 mm). Gas retention in the dough increased, and the highest sensory score (83.71) was achieved. In short, adding appropriate amounts of chickpea protein powder to steamed bread dough can improve the bread quality. These findings provide references for the application of chickpea protein powder in pasta and bakery products.
