Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

A 24 full factorial design with four center points was used to investigate the effects of chickpea flour (CF), psyllium (PSY), cyclodextrin glycosyltransferase (CGTase), and transglutaminase (TGase) on dough Mixolab® parameters and fresh and stored gluten-free bread (GFB) physical properties. Results show that CF and PSY have the greatest effects on the investigated variables. CF increases the loaf-specific volume and crumb firmness values of fresh GFB, effects of increased starch stability (C4) and tendency to starch retrogradation (C5). Both PSY and PSY- CF interactions reduce the loaf-specific volume and increase the crumb firmness of GFB during storage, effects of an increased initial consistency (C1). CF - CGTase interaction reduced crumb firmness during storage, and TGase had no effect. High CF-levels (75 and 100 g/100 g flour weight basis, fwb) combined with low PSY-levels (4.5 and 5.5 g/100 g fwb) resulted in favorable dough consistency for increasing loaf volume and crumb softness. Results also show that the combination of 75 CF and 5.5 PSY (g/100 g fwb) produces a GFB with good physical properties and appearance, reaching values comparable to commercially available fresh and stored GFB. [Display omitted] •Obtaining high-quality gluten-free bread remains a challenge with increasing demand.•Combination of promising ingredients evaluated with full factorial design.•Experimental breads were compared with fresh and stored commercial counterparts.•Chickpea flour and psyllium modified dough parameters and bread physical properties.•Combining 75 chickpea and 5.5 psyllium (g/100g) improve bread quality and shelf life.