Effect of sourdough prepared with the combination of chickpea and carob on bread properties

This study investigated the quality attributes of wheat bread made from chickpea-carob sourdough (CCS). Four types of dough formulations were prepared by adding 0 (2% yeast added) (control), 10, 20, and 30% CCS (based on the weight of wheat flour). The bread samples' physical properties, proximate composition, antioxidant properties, mold count, and sensory attributes were investigated. An increase in the CCS amount caused an increase in the ash content, protein content, total antioxidant capacity, and total acidity. The loaf-specific volumes were measured as 2.85, 3.45, 3.49, and 3.29 cm3/g for 10%, 20%, 30% CCS added, and control samples (yeast-leavened bread), respectively. Furthermore, CCS addition decreased the mold count from 0.5 to 1.5 log cfu/g compared to the control sample after 3, 6, and 9 days of storage time. CCS addition to bread formulations did not affect the sensory attributes significantly (p < 0.05). The results suggest that the CCS can be used to improve bread's nutritional and functional properties.