ArticlePlants (Basel, Switzerland)2022
The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
Article in Plants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
13 citing papers in PubMed, 38 citations in OpenAlex.
- Comparative Analysis of Pretreatment Methods for High-Content Red Kidney Bean Bread: Effects on Processing Characteristics and Bread Quality.Foods (Basel, Switzerland) · 2026Article
- Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality.Journal of texture studies · 2026Article
- Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses.Food chemistry: X · 2026Article
- FTIR-Based Study of Starch Retrogradation and Protein Structure in Chickpea-Enriched Gluten-Free Bread During Storage.Foods (Basel, Switzerland) · 2026Article
- Germinated/fermented legume flours as functional ingredients in wheat-based bread: A review.Journal of food science · 2025Review
- Effect of Brewers' Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars.Foods (Basel, Switzerland) · 2024Article
- Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features.Foods (Basel, Switzerland) · 2024Article
- Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars.Foods (Basel, Switzerland) · 2024Article
- Comparative Analysis of Vitamin, Mineral Content, and Antioxidant Capacity in Cereals and Legumes and Influence of Thermal Process.Plants (Basel, Switzerland) · 2024Article
- Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making.Gels (Basel, Switzerland) · 2024Article
- Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout.Foods (Basel, Switzerland) · 2024Article
- Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread.Foods (Basel, Switzerland) · 2023Article
- Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed flour. Generally, the dough rheological properties of water absorption, tolerance to mixing, dough consistency, dough extensibility, index of swelling, baking strength and loss tangent (tan δ) for the temperature sweep test decreased with the increased level of GCF addition, whereas the total volume of gas production and G' and G″ modules for the temperature sweep test increased. Dough microstructure analyzed by epifluorescence light microscopy (EFLM) clearly showed a change in the starch and gluten distribution from the dough system by an increase in protein and a decrease in starch granules phase with the increased level of GCF addition in wheat flour. The bread physical characteristics (loaf volume, porosity, elasticity) and sensory ones were improved with up to 15% GCF addition in wheat flour. The bread firmness increased, whereas the bread gumminess, cohesiveness and resilience decreased with increased GCF addition in wheat flour. The bread crust and crumb color of the bread samples become darker with an increased GCF addition in the bread recipe.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.