Optimization of dried chickpea sourdough usage with responce surface methodology and investigation of effects on the bread quality features

The aim of this study was to optimize of powder chickpea sourdough and the instant active dry yeast amount in bread formulation and to evaluate of usage possibilities of powder chickpea sourdough in bread production by examining some quality parameters. The amounts of instant active dry yeast and powder chickpea sourdough were determined as independent factors. Response surface methodology was used in order to determine the effects of the variable factors on the product volume, acceptability value and pore factor of the bread. Optimal results were validated as experimentally. The bread produced according to optimized model (OEkm) was compared with control bread (KEkm) produced without chickpea sourdough in terms of some quality parameters. According to optimization results, usage rate were determined as 0.63% for instant active dry yeast and 10.21% for powder chickpea sourdough. The pore structures of bread samples were examined by image analysis. Smaller and more homogeneous pore structures were obtained by usage of powder chickpea sourdough in the bread (OEkm) texture. The improved crust appearance was obtained. Antioxidant activity, mineral content and physicochemical properties were also improved by the use of powder chickpea sourdough.