| Impact of fermented kabuli chickpea addition was assessed at various stages of breadmaking (mixing, fermentation, baking, and bread shelf life) using physical dough tests (Farinograph, Extensigraph, and Mixolab), dynamic rheological tests, texture analysis, gas chromatography mass spectrometry (GC-MS), and sensory evaluation. Furthermore, the effect of fermented chickpea addition to wheat flour was determined in combination with transglutaminase enzyme during mixing, fermentation, baking, and bread quality. Using physical dough tests, chickpea cultivars significantly altered the physical dough properties by increasing dough water absorption, dough development time, and stability parameters. Farinograph and Mixolab indicated that 5 and 10% fermented chickpea-fortified flours showed dough properties that were similar to the control flour. Using dynamic rheological tests, it was found that fermented chickpea flour had no detrimental effects on dough. Fermented chickpea flour reduced bread quality, whereas 5 and 10% kabuli treatments produced acceptable loaf volume, external, and internal bread quality characteristics. Baking tests indicated that 0.5 U TG significantly improved loaf volume, crumb, and crust structure, bread moisture retention, and crumb firmness properties. Consumer preference and descriptive sensory attributes of bread supplemented with fermented chickpea were assessed. Butanol and its derivatives were found to be the major volatiles in fermented chickpeas, liquid ferments, doughs, and breads fortified with fermented chickpea. The 5% fermented chickpea-fortified dough and breads had the lowest butanol derivative volatiles among the fermented chickpea treatments. As the percentage of fermented chickpea increased in doughs and breads, butanol derivatives increased. Acceptance was affected by flavor, whereas bread sourness had an impact on bread staleness. Fermented chickpea buffered pH. However, we observed a notable increase in lactic acid bacteria during fermentation. Fermented chickpea might be used to fortify pan bread. Fermentation significantly altered microbiological properties and the headspace profile of ground chickpea flour. The 5% fermented chickpea supplement bread had similar sensory attributes compared to control and did not alter bread quality significantly. |
