Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour

Authors: NKURIKIYE, ERIC - Kansas State University; CHEN, GENGJUN - Kansas State University; Tilley, Michael - Mike; Wu, Xiaorong; ZHANG, GUORONG - Kansas State University; FRITZ, ALLAN - Kansas State University; LI, YONGHUI - Kansas State University

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/8/2023
Publication Date: 8/8/2023
Citation: Nkurikiye, E., Chen, G., Tilley, M., Wu, X., Zhang, G., Fritz, A., Li, Y. 2023. Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour. Cereal Chemistry. https://doi.org/10.1002/cche.10705.
DOI: https://doi.org/10.1002/cche.10705

Interpretive Summary: Dough mixing properties are crucial in determining the usability of wheat flour. Currently, many chemicals are used as additives to improve the mixing stability of dough. This study aims aimed to evaluate the effect of adding chickpea flour on mixing tolerance and dough strength improvement based on 20 different wheat genotypes. Different types of chickpea flour (e.g., kabuli, desi) and their fractions were further studied. Mixograph, dough strength and extensibility, and baking test were performed. Incorporating chickpea flour at a level of 7.5% (w/w) or lower clearly improved the mixing stability and dough strength of wheat flour. Adding the insoluble fraction of the chickpea flour resulted in better stability and extended dough strength compared to other fractions, while adding the soluble fraction of chickpea flour weakened the dough. At the optimum incorporation level (7.5% flour basis)) or lower, the inclusion of chickpea flour did not alter the physical, texture, or taste attributes of the bread. The results demonstrate that adding chickpea flour can improve the dough mixing properties, particularly for weak/normal wheat flour, without compromising the quality of bread. The optimal chickpea flour incorporation level in refined wheat flour is 7.5%. Chickpea flour incorporation could also assist bakers in overmixed dough. This study portrays the use of natural ingredients to improve dough mixing properties, providing bakers and scientific community with natural alternatives to enhance wheat flour mixing properties while improving the quality and nutrition of the flour as chickpea is a protein-rich grain legume.

Technical Abstract: Background and objective: Dough mixing properties are crucial in determining the usability of wheat flour. Currently, many industrial sourced chemicals are used as additives to improve the mixing stability of dough. This study aims to evaluate the effect of adding chickpea flour on mixing tolerance and dough strength improvement based on 20 different wheat genotypes. Different types of chickpea flour (e.g., kabuli, desi) and their fractions were further studied. Mixograph, dough strength and extensibility, and baking test were performed. Findings: Incorporating chickpea flour at a level of 7.5% (w/w flour basis) or lower clearly improved the mixing stability and dough strength of wheat flour. Adding the insoluble fraction of the chickpea flour resulted in better stability and extended dough strength compared to other fractions, while adding the soluble fraction of chickpea flour weakened the dough. At the optimum incorporation level (7.5%) or lower, the inclusion of chickpea flour did not alter the physical, texture, or taste attributes of the bread. Conclusion: The results demonstrate that adding chickpea flour can improve the dough mixing properties, particularly for weak/normal wheat flour, without compromising the quality of bread. The optimal chickpea flour incorporation level in refined wheat flour is 7.5%. Chickpea flour incorporation could also assist bakers in overmixed dough.Significance and novelty: This study portrays the use of natural ingredients to improve dough mixing properties, providing bakers and scientific community with natural alternatives to enhance wheat flour mixing properties while improving the quality and nutrition of the flour as chickpea is a protein-rich legume.