Rheological properties of flour and sensory characteristics of bread made from germinated chickpea

Summary Breads were prepared from wheat flour supplemented with 0,10,20 and 30% ungerminated or germinated chickpea flour to determine the influence of germination on the sensory acceptability of the baked products. Rheological characteristics of the flours were evaluated by the Brabender farinograph and viscoamylograph, using a wheat flour control. Farinograph development and stability times decreased, and amylograph peak viscosities increased for all fortified flours. Germinated flours showed greater retrogradation upon cooling. Most sensory characteristics of fortified breads did not differ significantly, but the chickpea loaf fortified with 10% germinated flour did not compare favourably with the control.