Legumes, which will be the favorite subject of the future, take their place in every field due to the richness of their nutritional content. It is even used in obtaining yeast and making bread. Chickpea bread made with chickpea yeast is one of the traditional bread types in Turkey. It is consumed especially in the Aegean and Thrace regions, and partially consumed in some parts of the Mediterranean and Central Anatolia.
Chickpea yeast is obtained by straining the mixture after boiling water, chickpea and salt, after fermentation at approximately 38°C for 16-18 hours. Chickpea yeast (sweet yeast) is obtained by mixing this filtrate with wheat flour and salt.
WHAT IS THE DIFFERENCE FROM OTHER YEAST?
It is not used much in industrial production due to the troublesome and long-lasting production of chickpea yeast. With the pandemic process and the popularity of natural nutrition, the preference rate of homemade foods is increasing. As people’s interest in foods they can make themselves increases, chickpea yeast is starting to attract attention.
The biggest difference from the most frequently used active dry yeast and instant yeast is the difficulty in making it. Instant yeast, which provides great convenience in use, can be mixed directly with the dough. Instant yeast, which requires a short fermentation process, also allows the dough to rise more than other yeasts. Active dry yeast, on the other hand, is the dry form of fresh yeast and dissolved with warm water and then used. However, the benefits of chickpea yeast, which requires much more effort than these two yeasts, should not be ignored.
WHAT ARE THE BENEFITS? ARE THERE DAMAGES?
The use of fermented chickpeas in bread making prolongs the shelf life of the bread.
The nutritional value of the bread produced increases with the use of chickpeas, which is rich in pulp, essential amino acids, vitamins and minerals, in bread making. Thus, it becomes more nutritious. Chickpea proteins, which are also a good mixer and riser, provide a better texture of the bread.
CAN WE BE USED IN THE MAKING/PRODUCTION OF GLUTEN-FREE FOODS?
Thanks to its gluten-free content, breads produced by combining chickpea yeast and gluten-free flour can be used as a nutritional source in celiac disease or gluten-free diet applications. It is also foreseen that it can be used in the production of nutritional sources of vegan and vegetarian individuals. Healthy foods can be created by using this yeast and egg white substitute aquafaba. It is suitable for the production of gluten-free foods.
In the studies, in gluten-free bread with chickpea leavened;
- Increase in pulp content
- Increase in antioxidant content
- Increase in phenolic compound content
- bulking agent
- It has been observed to extend the shelf life.
