Use of chickpea flour in food production

Abstract Currently, the production of special varieties bread and bakery products using non-traditional plant raw materials is relevant. The article presents results studies on introduction chickpea flour into recipe wheat bread. Chickpea a crop that adapted to vegetation in unfavorable soil climatic conditions Volgograd region. Chickpeas are high protein (up 32%) fat (8%), while amount carbohydrates insignificant 5%). In laboratory, test baking was carried out following options: (control) wheat-chickpea added 5, 10, 15 20%. Before baking, study mixtures with for content quality crude gluten. addition has been found reduce wet gluten, but not decrease its group. After volume measured organoleptic characteristics were determined. It leads finished product. differed from control variant color crust crumb. pulp denser finer. taste smell felt only variants 20% flour. contributed enrichment essential amino acids. With consumption 300 g containing 80% flour, daily requirement human body acids would be satisfied by 48.8%.