Selenized chickpea sourdoughs for the enrichment of breads

The use of chickpeas sprouted with sodium selenite as ingredient for sourdough bread enrichment is explored. Backslopping was followed to obtain selenium enriched sourdoughs produced chickpeas. Afterwards, breads containing 150 or 300 g/kg lyophilized chickpea without (SeGCS) were produced. effects on dough rheology, features and nutritional properties emphasis in Se content assessed. A positive effect generation organic acid during fermentation an increase LAB bacteria observed stages. In bread, the level values accompanied by a decrease volume, crumb resilience, higher density lower number gas cells that less prone recover after compression. serving 85 g (34 g/100 moisture) prepared SeGCS can meet 100% recommended daily intake (55 μg/day). Moreover, combination pulse flours cereal flours, technologies offer new alternatives generate array breads.