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This document discusses developing a sandwich bread with partial substitution of refined wheat flour with whole chickpea flour (WCF) to improve nutritional quality. Four methods for obtaining WCF were tested and the best was used to produce breads with 7.5%, 15%, and 30% substitution. Sensory acceptance, texture, and shelf life properties were evaluated. Results showed all formulations were well accepted with no differences in sensory or texture properties. The 30% substitution bread had adequate characteri

Author

Vania Gutiérrez lara

Language

EN