Effect of lentil and bean flours on rheological and baking properties of wheat dough

Abstract

The potential of legume flours (lentil and bean) in bakery applications was investigated. The study indicated that legume flours were characterised by high protein (27.30–27.35 mass %) and total dietary fibre (14.91–21.52 mass %), relatively high water holding capacity (4.71–5.42 g g−1), and good emulsifying properties (emulsifying capacity: 32.73–46.96 cm3 per 100 cm3 and emulsion stability: 60.52–90.90 cm3 per 100 cm3). Fine wheat flour was partially substituted with 10 mass %, 20 mass %, and 30 mass % levels of lentil and bean flours in order to study their farinographic characteristics and baking behaviour. The addition of legume flours increased water absorption capacity (from 58.50 mass % to 74.90 mass %) and dough development time (from 3.50 min to 5.50 min), whereas dough stability was reduced (from 6.67 min to 2.30 min). The presence of legume flours in dough negatively affected the physical parameters of baked rolls and resulted in the reduction in volume, specific volume, and cambering. Sensory evaluation showed that the most acceptable baked rolls were obtained when the wheat-legume blend flour containing 10 mass % of legume flour was applied. Higher levels of legume flours in the products adversely affected the shape, crust colour, crumb elasticity, and hardness of the final products.

Properties and bread‐baking performance of wheat flour composited with germinated pulse flours

“…In addition, the composite flours with more chickpea flour substitution showed larger farinograph water absorption values and longer dough development times (DDT) as compared to 100% wheat flour control. Similar results have been demonstrated by other researchers when pulse flours were used to substitute wheat flour at different proportions (Hallén, İbanoğlu, & Ainsworth, ; Kohajdová, Karovičová, & Magala, ). However, discrepancies have also been shown in the literature: Portman et al () found decreased farinograph water absorption and DDT when using 5%, 10%, 15%, 20%, and 40% lentil flour to replace wheat flour in bread formula; Ficco et al () observed no significant changes in farinograph water absorption and DDT (except an increase in DDT at 30% level) after replacing wheat flour with 10%, 15%, 20%, and 30% yellow pea flour.…”

Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread

“…This particular chemical composition was associated with a reduction in incidence of colon cancer and type‐2 diabetes, but also with a reduction in cholesterol and lipid effects in human (Agriculture and Agri‐Food Canada, , ). Unfortunately, nowadays the consumption of legumes is in decline because dietary habits have changed; therefore, the food industry is looking for new ways to use legumes and the creation of new functional foods (Kohajdová et al ., ).…”

Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins

“…Common beans have received increased attention because of their beneficial physiological effects in reducing cardiometabolic risk factors and a broad range of chronic diseases (Hayat, Ahmad, Masud, Ahmed, & Bashir, 2014). Dry beans are the staple food of many countries in America and Asia; however, despite their nutritional value and beneficial effects common beans are largely underexploited and their worldwide consumption is declining (Kohajdová, Karovič ová, & Magala, 2013). In this context, one valuable approach to enhance common bean intake and uses is their application in the design of novel and healthy foods.…”