Using Chickpea Flour in Gluten Free Bread Formulation to Effect of Bread Quality

The aim of this study was to evaluate the effects of using different amounts of chickpea flour on quality characteristics of rice-based gluten free bread. Rice-based gluten free breads were produced by straight dough fermentation procedure. Chickpea flour (10.59% moisture, 19.11% protein, 2.84% ash) and brown rice flour (15.79% moisture, 4.94% protein, 1.44% ash) were used because of their high contents of dietary fiber, minerals and especially protein. The quality characteristics of gluten free breads were determined by performing % baking loss, specific volume, protein, ash, color, texture profile analysis and SEM. As a result of the analyses, increasing the amount of chickpea flour in gluten-free bread formulations decreased the specific volume and baking loss while increasing ash, protein and CIE L*, a*, b* values of gluten-free bread samples (p<0.05). Meanwhile, it has been observed that increasing the amount of chickpea flour in breads and duration time increased the hardness value of gluten-free bread samples (p<0.05). According to the results of the sensory analysis, the most liked bread sample was gluten-free bread sample including 40% chickpea flour