Abstract: Chickpea is a nutrient-rich legume with large amounts of protein and insoluble dietary fiber, and low content of fat. It is beneficial to human health and is popular among consumers. However, the effect chickpea flour on the qualities of composite noodles is unclear. Therefore, a certain amount of chickpea flour was blended with wheat flour when preparing composite noodles. The effects of chickpea flour were investigated in terms of the rheological of the dough and the cooking quality and texture properties of noodles. The results showed that when the weight ratio of chickpea flour to wheat flour was less than 2∶8, it had a little impact on the rheological properties of the dough and the qualities of the noodles. As the amount of chickpea flour added further increased, the dough became more fluid, and the processing performance significantly reduced. Moreover, the broken rates of cooked noodles significantly increased and the texture properties became worse. Finally, the optimal conditions for preparing composite noodles were as follows: the weight ratio of chickpea flour to wheat flour was 1∶9, with further addition of 0.5% konjac powder, 0.5% salt, and 35% water (based on the total weight of chickpea and wheat flour). The composite noodles not only contained special and pleasant bean flavor of chickpeas, but also expanded the nutritional spectrum of traditional noodles.
张榉,钟金锋,雷凡,等. 鹰嘴豆粉对面团流变学特性及面条品质的影响[J]. 食品与发酵工业, 2019, 45(1): 171-176.
ZHANG Ju,ZHONG Jinfeng,LEI Fan,et al. Effects of chickpea flour on rheological properties of dough and the quality of composite noodles[J]. Food and Fermentation Industries, 2019, 45(1): 171-176.