Using a mixture of almond and chickpea flour in wheat bread production technology

¹ Kursk State Southwestern University, 94 50 let Oktyabrya str., Kursk, 305040, Kursk Region, Russia
² Kursk State Agricultural Academy, 70 Karl Marx str., Kursk, 305021, Kursk Region, Russia

^* Corresponding author: alex.kaluzhskih@yandex.ru

Abstract

In the modern food industry, various methods are used to enhance the quality of food products and optimize the technological process. One effective and relatively simple approach is the use of alternative raw materials that can improve the nutritional value of bread and bakery products. Almond and chickpea flour are examples of such alternative ingredients. This study investigated the impact of adding a mixture of almond and chickpea flour to the recipe on the organoleptic and physicochemical properties of wheat bread. The researchers determined the most effective ratios of almond and chickpea flour that could improve the physical and chemical characteristics of the bread without compromising its organoleptic quality. The results show that the optimal addition to the dough is a mixture of 10% almond flour and 15% chickpea flour, calculated from the total mass of flour. This combination enhanced the nutritional value of the wheat bread without adversely affecting its sensory attributes. The study provides a rationale for using a mixture of almond and chickpea flour as recipe-component solutions when baking wheat bread. The findings suggest that this approach can be a viable strategy to improve the overall quality of bread and bakery products.