Abstract
The effects of chickpea (CP), Turkish beans (TB), and black cumin (BC) meals on the solvent retention (SRC), pasting, gel texture, and gluten acid method values of wheat flour were determined. Wheat flour was replaced by meals at 5, 10, and 15%. The pasting and textural properties of the flour-gel were determined using a rapid viscoanalyser and a texture analyser. The average SRC water absorption (WSRC), sodium bicarbonate (SBSRC), lactic acid (LASRC), and sugar solution (SUSRC) values for the control were 67, 69, 106 and 113%, respectively. The highest average values of the 10% TB meal replacement for WSRC, SBSRC, LASRC, and SUSRC were 74, 75, 105 and 115%, respectively. BC blends exhibited SRC and pasting properties values lower than TB and CP indicating a large influence of BC on the functional properties of the flour. Except for springiness, all other gel texture parameters were lower for BC blends. The gluten acid test results showed evidence for a BC/glutenin interaction. Overall, BC had more influence on the control flour with respect to water absorption or WSRC.