Quality and Glycaemic Index of Wheat Bread with Different Shares of Chickpea Flour

The aim of the work was to evaluate the quality, i.e., to determine the volume, calculate the total baking loss and yield, and also perform the organoleptic evaluation, of wheat bread with chickpea flour. Moreover, the purpose of the work was also the evaluation of the staling change process in bread; determination of the contents of chemical components, including protein, fat, ash and fibre; determination of the contents of micro and macroelements; and determination of the glycaemic index in vitro. The research material was wheat bread and wheat bread supplemented with different proportions of chickpea flour (10%, 15% and 30%). On the basis of the conducted research, it was found that the addition of chickpea flour significantly influenced all the quality characteristics, for example, by reducing the volumes of the loaves. In the organoleptic evaluation, the bread obtained quality class 1, with the exception of the bread with 30% chickpea flour. The chickpea–wheat breads, on the day of baking, were characterized by lower moisture than the wheat bread, and this trend continued throughout the storage period. In terms of nutrients and micro- and macroelements, the more the share of chickpea flour, the higher their contents. The values of the glycaemic index were similar among the breads supplemented with different proportions of chickpea flour, and for wheat bread, it was the biggest. Based on the study, it can be stated that bread with 10% and 15% shares of chickpea flour had quality similar to that of wheat bread, so chickpea flour can be recommended as an addition in order to enrich wheat bread.