date:Aug 07, 2012
For the study, the research team led by Marta Capellas tested four gluten-free bread formulations made using different legumes - chickpea flour, pea isolate, carob germ flour or soya flour - to formulate a bread variant that can substitute soya protein with other legume proteins.
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 r