ArticleFoods (Basel, Switzerland)2026
FTIR-Based Study of Starch Retrogradation and Protein Structure in Chickpea-Enriched Gluten-Free Bread During Storage.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour.Journal of food science · 2026Article
- Article
- Acorn Bread: The Synergy of Acorn Flour, Sustainability, and EU Organic Standards.Foods (Basel, Switzerland) · 2026Review
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Authors and funding
8 authors.
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Abstract
This study investigated the effect of chickpea flour (CF) on the staling behavior of gluten-free bread (GFB) by comparing a formulation containing 50% rice flour (RF) and 50% CF (CFB) with a control bread based on rice flour supplemented with whey protein (RFB). Bread samples were stored at room temperature for up to 7 days. Changes in color, reflectance, starch and protein structure, specific volume, crumb structure, texture, and staling kinetics were monitored. CFB exhibited a darker and more yellow crumb and crust, with lower reflectance intensity, and showed greater color stability during storage. Fourier-transform infrared (FTIR) spectroscopy revealed higher overall starch crystallinity and more stable relative crystallinity degree (RCD) values in CFB (58.74-59.05%) compared to RFB (46.19-40.52%) throughout storage, indicating early amylose-driven ordering and a more stable molecular organization of starch. Protein secondary structure analysis showed that CFB had a higher β-sheet content (35.05-37.49) than the RFB formulation (30.37-31.16), indicating stronger protein aggregation. In contrast, macroscopic quality parameters showed that CFB had lower specific volume (1.65 vs. 1.93) and porosity (17.17 vs. 21.01 cm
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