Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Abstract

The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume flours in the mixtures resulted in different viscoelastic properties of the dough. The results showed a weakening of the protein network depending on the amount of legume flour added and on the specific legume flour. On the contrary, all samples with a higher proportion of legume flour showed an increased resistance to starch retrogradation. All flours had the ability to produce a sufficient volume of fermenting gases, with the exception of flours with a higher addition of broad bean flour, and the baking test confirmed a lower bread volume for bread with this addition. The results of the sensory evaluation indicated that legume flour additions resulted in breads with an acceptable sensory quality, in the case of additions of 5% at the same level as the bread controls, or even better. The aromas and flavors of the added non-cereal ingredients improved the sensory profile of wheat-rye bread. Breads with additions of chickpea, common bean and broad bean had a considerable proportion of darker colors in comparison to the control bread and bread with red lentil.

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

“…Dough behavior during fermentation can be evaluated using rheofermentometer parameters. Gluten networks developed through mixing properties are essential for gas retention and the final structure of bread [1]. The maximum height of gaseous production and volume of gas retained in the dough at the end of the test decreased with the increase of SGF added in wheat flour, except for the sample with 5% SGF.…”

“…These changes could be possibly due to the presence of low molecular mass molecules caused by de-polymerization during germination of soybean and lentil which will contribute to the increase of the viscous character of dough samples [63]. Legume flours led to the increase of dough fiber proportion, the effect on the rheological behavior of dough being possibly also attributed to interactions between the fiber structure and wheat proteins [1].…”

“…Bread is the most consumed food product in the world, with its contribution to the human diet having the greatest importance [1]. However, because most people prefer white bread, the nutritional benefits are limited because it is obtained from refined wheat flour [2,3].…”

“…Soybean and lentil flour often appear in specialized studies due to the possibility of being used as an ingredient in various bakery products [1,7]. The use of lentil and soybean flours as partial substitutes in wheat flour is justified by both nutritional and sensory aspects.…”

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

“…During the tests, the running parameters of the Mixolab equipment are: --First plateau: time 8 min, temperature 30 The parameters evaluated from the Mixolab profile were: water absorption; dough development time; stability (mixing resistance of dough); maximum torque during mixing (C1); weakening of the protein (C2), which appears due to mechanical stress as the temperature rises; rate of starch gelatinization (C3); minimum torque during the heating period (C4); and torque after cooling at 50 • C (C5). Other parameters determined by Mixolab were protein-weakening speed under heating effect (alpha slope); starch-gelatinization speed (beta slope); enzyme-degradation speed (gamma slope); cooking stability (C4/C3); and starch retrogradation at cooling stage (C5-C4), which represents the shelf-life of the final products [29].…”