The effect of adding chickpea protein isolate and ascorbic acid on wheat dough rheological properties by response surface methodology

Wheat flour has many proteins in which gluten is an important protein in it and this protein has important role in dough formation and bread making.Thus, Uses of different materials must be considered to improve gluten quality as well as wheat flour enrichment. In this study the effects of adding chickpea protein isolate in range of 3 to 7 g and ascorbic acid in ‎range of 0.05 to 0.15 % in wheat flour formulation on gluten stability and extensibility were investigated by response surface methodology. Therefore, The results showed that increasing of chickpea protein and ascorbic acid concentration had significant effect (p<0.01) on farinograph parameters texture analyzes (dough extensibility). The results of optimization in the case of 3 gr of chick pea protein isolate and 0.15% of ascorbic acid were as follows; water absorption 57.7%, dough development time 2.8 minute, dough stability 6 minute, mixing tolerance index 58 FU, farinograph quality number 91.3, toughness (area under curve) 3.3 N/mm, maximum resistance 0.02 N and dough extensibility 22.9 mm. Therefore, chickpea protein weakens strong flours gluten and it can be uses for making biscuit.