This study was carried out to investigate the possibility of chickpea soaked water as a substitute for yeast in dough fermentation and its effects on sensory properties of the laboratory loaf bread. Chickpea was soaked for 24. 48 and 72 hours at room temperature and used in proportion with or without yeast in dough fermentation . The results revealed that . https://www.dawnsdinners.com/product-category/belts/