The team found that the bread baked with chickpea flour has high potential for baking gluten-free bread without soya protein. Chickpea bread had good physico-chemical characteristics and sensory behavior..
Researchers revealed that chickpea flour and pea isolate breads are considered to be the best in all parameters studied, indicating that these ingredients could be an alternative to soya flour.
The study, titled Effect of legume flours on baking characteristics of gluten-free bread, was published in the Journal of Cereal Science.
