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Effects of plant powders on the technological and nutritional characteristics of gluten-free breads produced with black chickpea flour

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Experiment reveals that plant powders enhance dietary fiber and texture in gluten-free bread, suggesting improved health benefits.

The addition of plant powders notably improved the height and specific volume of gluten-free bread.
Samples with okra powder showed the highest dietary fiber levels, ranging from about 5.95% to 6.97%.
Incorporating fenugreek led to significant increases in resistant starch, which may lower the glycemic potential.
Panelists favored samples with okra powder, while fenugreek received lower acceptance scores.

Arslanhan et al. (2025) studied this question.

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