The researchers looked at how adding a mix of chickpea and carob to sourdough affects bread quality. They made four types of dough with different amounts of chickpea-carob sourdough and found that more sourdough led to higher protein and ash content in the bread. The bread also had more antioxidants and less mold when more sourdough was used. Despite these changes, the taste and texture of the bread stayed the same. This means using chickpea-carob sourdough can make bread healthier without changing how it tastes.