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Dough fermentation is one of the oldest process in food technologies. It has   been recently intensively studied for its impact on the sensory, structural,   nutritional and shelf life properties of leavened baked products. The goals   of this work were to investigate chickpea steep liquor (CSL) as a   dough-leavening agent and to study the effect of CSL on the dough rheology   and sensory properties of leavened bread. CSL was prepared by submerging   chickpea seeds in boiled distilled water (1:2, w/v) for 24 h at 37оC, and   then obtained liquor was filtered and freeze-dried to obtain CSL. The   addition of CSL to wheat flour (WF) brought changes in the dough mixing   behavior as measured by the farinograph. An increase in the farinograph water   absorption of WF dough was observed when 4.5% CSL and 1.5% yeast was added,   while arrival time was not affected. Addition of CSL to the dough at a   content of 4.5, 9.0 and 13.5 g CSL/300 g WF caused an increase in dough   stability. The CSL addition also increased mechanical tolerance index, dough   weakening and mixing time. Dough development time for all blends was higher   than the control (1.2-1.5 min), while between the CSL samples no significant   difference was observed. The loaf weight slightly increased from 146.2 g for   control to 152.2 g for CSL fermented bread, whereas the loaf volume and   specific volume of CSL-fermented bread were lower than the control. The   combination of yeast and CSL increased the acceptability of bread with the   increasing level of both leavening agents’. The results show that CSL could   be used as an alternative to yeast for syngas fermentation. On the other   hand, CLS is rich in nutrients and lower in cost compared to yeast

Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread