Effect of the Extruded Pea Hulls on Physicochemical and Sensory Properties of Wheat Bread

Abstract

Incorporating extruded pea hulls (EPH) into wheat bread increases its nutritional value by increasing dietary fiber content, which in turn influences the physicochemical properties and sensory attributes of bread. This study aimed to assess the effect of varying EPH levels on the rheological properties of wheat dough, as well as on the physical and sensory attributes of wheat bread, providing insight into the optimal EPH inclusion level. Farinograph analysis indicated that the inclusion of extruded pea hulls progressively increased the water absorption capacity. At higher EPH replacement levels, bread exhibited decreased specific volume, increased hardness, reduced porosity, darker color, and pronounced sensory attributes of pea aroma and pea taste. Bread with 5–15% EPH retained physical qualities comparable to bread without EPH, with 5% EPH replacement particularly improving specific volume, porosity, and texture. However, 20–30% EPH significantly impaired bread quality, resulting in denser crumb, darker crumb color, and intensified pea aroma. These findings suggest that moderate EPH inclusion (up to 15%) is optimal for enhancing fiber content without compromising bread quality, while higher levels (20% and more) may negatively affect both physical and sensory attributes.