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Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses
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DOI：10.1016/j.fochx.2026.104121.png)
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Abstract
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• CS in wheat flour affects dough properties, bread quality, and glycemic response. • CS improves hydration, gelatinization, and dough viscoelastic properties. • High CS weakens gluten, increasing firmness and reducing bread volume and springiness. • CS lowers estimated glycemic index and in vitro starch digestibility. • Mouse studies confirm CS bread qualifies as a low glycemic index food.
Keywords:
Chickpea starch
Dough rheology
Glycaemic index
Bread quality attributes
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