Production of Iraqi bread by replacing wheat flour with chickpea flour and its effect on rheological and sensory properties
DOI:
https://doi.org/10.31989/a10.31989/ffs.v6i2.1870Abstract
Background: Weak flour is one of the undesirable factors in determining the suitability of wheat flour for bread making; therefore, various additives are used to improve the properties, stability, and strength of the dough.
Objective: Iraqi bread has been produced and enriched with chickpea flour, which helps in some cases of intestinal disorders and gluten sensitivity. The aim of this study was to determine the quality and consumer acceptance of the final product prepared with different substitution ratios. Two types of bread were produced: pure wheat bread without additives (T1 treatment) and wheat bread enriched with chickpea flour, at rates of 15%, 30%, and 45% (T2, T3, and T4 treatments, respectively).
Results: The results showed that chickpea flour significantly affected most quality indicators. The chemical analysis showed that increases in protein and ash percentages in T4 amounted to 14.45% and 3.93%, respectively. Treatment T1 was characterized by high levels of moisture, wet gluten, and dry gluten amounted to 14.07%, 33.51% and 11.18%, respectively. Concerning rheological tests of the treatments under study, it was shown that T1 was superior to other treatments with an average of (71.70%), while T4 achieved the lowest value of (64.70%) in water absorbency. For arrival time in farinograph results, T1 recorded the highest value amounted to (2.61 minutes), While T4 recorded the lowest value (2.08 minutes).
Novelty: This research showed that using some natural ingredients such as protein-rich chickpea flour with wheat flour improves the texture of the dough. The addition of chickpea flour improves the quality and nutritional value of wheat flour. Chickpea flour can be used as a substitute to improve dough properties. Use of composite flour technology will contribute to reducing food insecurity because chickpeas are cheap and widely available in our country.
Conclusion: From this study, it can be concluded that wheat bread enriched with chickpea flour produced good quality products. According to the above, it is recommended to add chickpea flour at a rate between 15% and 30% to enhance nutritional value in bread without impact on its sensory qualities.
Keywords: Iraqi bread, chickpea flour, rheological properties, Enhancing nutritional value.
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Copyright (c) 2026 Noor Jumhaa Fadhil, Saad Ibrahim Yousif, Ghenaa Hamid Abdulkreem, Sara Thamer Hadi
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