Effect of legume flours on baking characteristics of gluten-free bread

Research output: Contribution to journalArticleResearchpeer-review

148 Citations (Scopus)


The objective of this work was to study the characteristics of four gluten-free bread formulations and the possibility of substituting soya protein with other legume proteins. Four bread recipes were prepared with chickpea flour, pea isolate, carob germ flour or soya flour. Carob germ flour batter structure was thicker compared with the other batters, probably due to the different protein behaviour and the residual gums present in carob germ flour. However, carob germ flour bread obtained the lowest specific volume values (2.51 cm 3/g), while chickpea bread obtained the highest (3.26 cm 3/g). Chickpea bread also showed the softest crumb. Confocal scanning-laser microscopy results showed a more compact microstructure in carob germ flour bread compared with soya and chickpea formulations. Chickpea bread exhibited the best physico-chemical characteristics and, in general, good sensory behaviour, indicating that it could be a promising alternative to soya protein. © 2012 Elsevier Ltd.
Original languageEnglish
Pages (from-to)476-481
JournalJournal of Cereal Science
Publication statusPublished - 1 Sep 2012


  • Celiac disease
  • Gluten-free bread
  • Legume flours
  • Starch-based formulations


Dive into the research topics of 'Effect of legume flours on baking characteristics of gluten-free bread'. Together they form a unique fingerprint.

Cite this