Chickpea as a promising ingredient substitute in gluten-free bread making: An overview of technological and nutritional benefits

Abstract

The growing awareness amongst consumers regarding health and wellness has changed the dynamics of the food industry. Owing to the burgeoning of lifestyle diseases the demand for gluten-free (GF) products has skyrocketed. Traditionally, bread is made with gluten-rich flour, which gives it unique texture and flavour. However, a segment of the population with gluten intolerance seeks nutritious and tasty GF alternatives. While maize flour, cassava flour, and rice flour have been explored, they pose technological challenges in the fabrication of gluten-free bread (GFB). This review focuses on Chickpea flour (CF) as a promising alternative for GFB, offering improved technological, functional, nutritional, and sensory attributes. CF is rich in proteins, vitamins, and dietary fibres, with potential preventive benefits against cancer and cardiovascular diseases. Incorporating CF in GFB enhances dough stability, consistency, and loaf volume while reducing the glycemic response. It opens up the possibility of nutritionally enriched, healthier, and more delicious GFB options for those with gluten intolerance, making it a highly promising ingredient for satisfying modern food demands.

Keywords

• Loaf-specific volume
• Crumb softness
• Sensory profile
• Glycemic response
• Satiety rating
• Dietary fibre