The Effect of the Addition of <i>Apulian black</i> Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

The Effect of the Addition of <i>Apulian black</i> Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

Historically cultivated in Apulia (Southern Italy), <i>Apulian black</i> chickpeas are rich in bioactive compounds such as anthocyanins. This type of chickpea is being replaced by modern cultivars and is at risk of genetic erosion; therefore, it is important to explore its potential for...

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Bibliographic Details
Main Authors: Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio, Carmine Summo
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Foods
Subjects:
pulses
re-milled semolina
bread
pizza
focaccia
rheological properties
reofermentograph
bioactive compounds
texture
sensory profile
Online Access:https://www.mdpi.com/2304-8158/8/10/504

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