Pasting properties of flour-water systems were analysed using a rapid visco analyser (RVA) (RVA super 4, Newport Scientific, Warriewood, Australia), following a method adjusted from Do et al. (2019) (link). To examine hot swelling properties, chickpea flours were dispersed in demineralised water to obtain suspensions at desired concentrations (6-24% (w/w)). Additionally, a sample with potato starch (PS) (1-3.5% (w/w)) was used, as this is a frequently used thickening agent in the food industry. Samples were stirred overnight at 4 °C to achieve maximal hydration and afterwards homogenised for 15 s at 8000 rpm using an Ultra-Turrax.
Of these samples, 25 g was added to an aluminium canister and a plastic rotation paddle was inserted for stirring. Samples were equilibrated at 25 °C for 2 min, heated to 95 °C at 6 °C/min, held at 95 °C for 10 min, cooled down to 25 °C at 6 °C/min and held at 25 °C for 10 min. The first 10 s the paddle speed was 900 rpm to homogenise the sample, afterwards paddle speed was kept constant at 80 rpm. Thermocline Software (Newport Scientific) was used to analyse the data. All samples were measured in duplicate and at least two flour batches were measured per flour.
Of these samples, 25 g was added to an aluminium canister and a plastic rotation paddle was inserted for stirring. Samples were equilibrated at 25 °C for 2 min, heated to 95 °C at 6 °C/min, held at 95 °C for 10 min, cooled down to 25 °C at 6 °C/min and held at 25 °C for 10 min. The first 10 s the paddle speed was 900 rpm to homogenise the sample, afterwards paddle speed was kept constant at 80 rpm. Thermocline Software (Newport Scientific) was used to analyse the data. All samples were measured in duplicate and at least two flour batches were measured per flour.