Table 1.

Hydration properties of the chickpea flours and rheological parameters of gluten free doughs determined using the Mixolab^®

Chickpea type	Water absorption	Water binding capacity	C3	C4	C5
	%	g/g	Nm	Nm	Nm
Raw	120 ± 4a	1.35 ± 0.02a	0.42 ± 0.01b	0.41 ± 0.01c	0.67 ± 0.01c
Germinated	141 ± 3b	1.81 ± 0.04b	0.42 ± 0.00b	0.32 ± 0.00b	0.61 ± 0.01b
Toasted	141 ± 3b	1.87 ± 0.01b	0.35 ± 0.00a	0.28 ± 0.05a	0.53 ± 0.04a
Cooked	205 ± 5c	2.69 ± 0.07c	n.d.	n.d.	n.d.
P value	0.0402	0.0000	0.0123	0.0034	0.0142

Means in a column with different letters are significantly different (P < 0.05)