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Article: Fermented chickpea enhances nutritional quality, extends shelf life of white pan bread.
- Article from:
- Emerging Food R&D Report
- Article date:
- July 1, 2004
CopyrightCOPYRIGHT 2004 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Chickpea is a high-value crop. It is a rich source of lysine. Together with carbohydrates and minerals, it offers nutritional benefits when added to bread formulations. Fermented chickpeas are being used in some Mediterranean countries as a leavening agent in traditional breads. Lesser-quality chickpeas can be utilized as starter cultures for bread-making.
The objective of scientists at North Dakota State University was to utilize low-quality chickpeas in bread-making. They also wanted to determine the physical dough properties of wheat flour with fermented chickpea as well as the final staling properties of the end product. They found that lower-grade fermented ...
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