Effects of chickpea yeast utilization on gluten-free bread

In this study, effects of chickpea yeast (fermented-chickpea liquor) on gluten-free bread, which is poor in flavor (taste+odor) and texture, were investigated. For this purpose, chickpea yeast at 15, 30 and 45% (v/w) levels were added to the gluten-free formulations and gluten-free breads containing chickpea yeast were baked. Loaf volume, texture, color and flavor characteristics of the control and chickpea-yeast added breads were determined. Additionally, microbial counts and antioxidant capacity studies were conducted. Addition of chickpea yeast at 30 and 45% levels to the gluten-free bread formulations increased loaf volume about 3 and 12%, retarded staling, improved flavor and increased nutritional quality about 10%. In general, the best result was obtained when chickpea yeast was added to the gluten-free breads at 30% level