This study focused on the evaluation of the physicochemical and rheological properties of chickpea flours and blends obtained by partially substituting rice flour (25 g/100 g) with raw, roasted and dehulled chickpea flour. The characteristics of the resultant doughs were evaluated. In comparison with rice flour, blends containing chickpea flours exhibited high protein and fat content, a reduced retrogradation tendency (setback values of 404–415 vs. 479 Brabender Unit) and a higher foaming capacity and stability, which can be beneficial for their use in baked food formulations. However, roasting decreased foaming capacity and stability. Even if the rheofermentographic test evidenced a slight reduction in dough development, high CO₂ retention capacity (≥ 98%) and similar-to-lower leavening times were observed for doughs containing chickpea flours. Incorporating chickpea flours also caused an increase in the viscous and elastic moduli of rice-based doughs, resulting in a good structuring of the dough. The results of this study indicated that chickpea flours could be used as a healthy ingredient in gluten-free rice-based formulations.

这项研究的重点是评估鹰嘴豆粉及其混合物的理化和流变特性，这些鹰嘴豆粉及其混合物是用生，烤和去皮的鹰嘴豆粉部分替代大米粉（25 g / 100 g）而制得的。评价所得面团的特性。与米粉相比，含有鹰嘴豆粉的混合物显示出较高的蛋白质和脂肪含量，降低的回生趋势（挫折值404–415与479 Brabender单位）以及较高的起泡能力和稳定性，这可能有利于其在食品中的使用。烘焙食品配方。然而，烘烤降低了发泡能力和稳定性。即使流变铁谱仪测试表明面团发育略有减少，高CO ₂含有鹰嘴豆粉的面团的保鲜力（≥98％）和相似的较低发酵时间。鹰嘴豆粉的加入还导致米基面团的粘性和弹性模量增加，从而使面团具有良好的结构。这项研究的结果表明，鹰嘴豆粉可以用作无麸质大米配方中的健康成分。