Effects of barley flour substitution on glycemic index, compositional, rheological, textural, and sensory characteristics of chickpea flour‐based flat bread

Abstract

Abstract The present study investigated the impact of barley flour substitution (10%–40%) on chickpea flour‐based flat bread (CFB). The crude fiber content significantly increased on addition of barley flour, whereas a significant decline was observed in protein and fat contents. All chickpea flour doughs with and without addition of barley flour exhibited shear thinning with flow behavior index of less than one. The hardness of CFBs decreased, whereas elasticity increased with the increase in barley flour content suggesting improvement in texture of flat breads. Glycemic index of CFBs containing barley flour was significantly less than control flat bread made without any addition of barley flour. Sensory panelists also gave higher scores to CFBs prepared with barley flour, whereas in terms of flavor and overall acceptability, no significant difference was observed between control bread and CFBs containing up to 30% barley flour content. Thus, the textural, compositional, and digestibility of chickpea flour‐based breads can be greatly improved through barley flour substitution without significantly affecting sensory attributes of bread.

Keywords

• barley flour
• flat bread
• glycemic index
• rheology
• texture