Effects of Chickpea Flour Incorporation on the Physicochemical Properties of Bread: a Narrative Review

Thai, Yong Yi (2022) Effects of Chickpea Flour Incorporation on the Physicochemical Properties of Bread: a Narrative Review. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Chickpea flour is rich in protein, fibre, minerals and other compounds and it could use as a partial substitute for wheat flour in bread making in order to increase the nutritional value of bread. The aim of this study is to review how will the incorporation of chickpea flour affect the physicochemical properties of bread and what are the physicochemical properties that are significantly (p < 0.05) affected. This review is conducted by using PubMed, ScienceDirect and Google Scholar as electronic databases; and screening, examining and selecting of relevant publications are based on the inclusion criteria and keywords. The protein content, fibre content and water absorption increase when the level of added chickpea flour increases. With the incorporation of chickpea flour, the increases in the weight of bread are due to the increase in water absorption. The volume and specific volume decrease are due to the dilution of gluten content. The L* values (lightness) of both bread crust and crumb decreases are due to the Maillard reaction occur during baking. The results are found to be significantly (p < 0.05) affected by the incorporation of chickpea flour, in terms of weight, volume, specific volume and colour of bread.