Use of chickpea soaking water in dough fermentation and its effect on quality properties of loaf bread

Use of chickpea soaking water in dough fermentation and its effect on quality properties of loaf bread

Blog Article

This study was carried out to investigate the possibility of chickpea soaked water as a substitute for yeast in party favor display stands dough fermentation and its effects on sensory properties of the laboratory loaf bread.Chickpea was soaked for 24,48 and 72 hours at room temperature and used in proportion with or without yeast in dough fermentation.The results revealed that , as the percentage of soaked chickpea water substitution increased, the volume of the produced loaf bread decreased as compared with the control treatment (only yeast ).Best results were obtained by using soaked chickpea water for 24 hours in proportion of 1:1 soaked chickpea water : yeast regarding the sensory properties ,volume and leavening of the loaf bread.Keywords: chickpea soaking water ,Yeast, Lactic acid bacteria, refletor ourolux 100w Sensory properties, Leavening.