Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread

Abstract

Soy bread has been successfully reformulated with chickpea protein concentrate to expand saponin profile of the product. The aim of the current study was to ascertain the quality of changes resulting from this reformulation. Chickpea protein concentrate deleteriously affected textural quality of the bread at 2/3 of soy substitution, resulting in higher hardness, chewiness and lower specific loaf volume, while a 1/3 of soy substitution was found to be a viable tool to deliver a diverse saponin profile, without negative effects on texture, other than a limited increase in hardness.