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EFFECT OF CHICKPEA AND PEA FLOUR ADDITION ON THE QUALITATIVE AND SENSORY PARAMETERS OF BAKERY PRODUCTS

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Author(s): Michal Magala | Zlatica Kohajdová | Jolana Karovičová | Veronika Kuchtová

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 6;
Issue: 2;
Start page: 33;
Date: 2012;
Original page

Keywords: chickpea | pea | bakery products | qualitative parameters | sensory properties

ABSTRACT
The purpose of this study was to determine chemical composition and functional properties of legume flours (chickpea, pea) and fine wheat flour. The effect of chickpea and pea flour incorporation at different levels (10, 20, 30 % w/w) on the qualitative parameters and sensory characteristics of bakery product was also investigated. It can be concluded, that incorporation of leguminous flours led to changes of the investigated qualitative and sensory parameters, especially in samples with higher amount of leguminous flour (20 and 30 %). Results showed, that a proper alternative to standard bakery products  are products with 10 % portion of leguminous flour.doi:10.5219/185
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