Dough rheology and bread quality of wheat–chickpea flour blends

► Effects of chickpea flour on dough properties and bread quality was tested. ► Substitution of 10, 20 and 30% wheat flour with chickpea flour was done. ► Addition of 20% and 30% chickpea produced sticky dough and affected bread quality. ► While, 10% chickpea flour gave dough and loaves as similar as control. In this study, partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30% was carried out to study their rheological and baking performance. Chickpea flour addition increased the water absorption and dough development time (p