Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

Abstract

Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to underline the effects of chickpea (CGF) and lupin germinated flours (LGF) added simultaneously to white wheat flour on the rheological behavior of dough and to evaluate an optimal product microstructure. For this purpose, the falling number, dough rheological properties during mixing, 3D-deformation and fermentation, and the visco-elastic behavior were evaluated, the effects of factors (CGF and LGF levels) and their optimization have been studied by applying a full factorial design and response surface methodology (RSM). The LGF sample had a composition of 39.4% protein, 10.3% moisture, 6.9% fat, and 3.4% ash, whereas the CGF presented 21.1 % protein, 9.4% moisture, 5.2% fat, and 3.6% ash. The results showed that CGF and LGF determined the decrease of the falling number, dough water absorption, tolerance to kneading, dough consistency at 250 and 450 s, extensibility, the maximum height of the gas release curve, volume of gas retained by the dough at the end of the test, total volume of CO2 production, visco-elastic moduli, and gelatinization temperatures. On the other hand, dough elasticity and alveograph curve ratio increased proportionally to the increase of CGF and LGF addition levels. The optimal combination considering the rheological properties of dough was found to be 8.57% CGF, 5.31% LGF, and 86.12% wheat flour, with enhanced alpha-amylase activity being obtained compared to the control. These results provide valuable information on the possibility of using germinated legumes such as chickpeas and lupin in breadmaking to enhance wheat flour technological properties (besides traditionally used barley malt flour).

Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form

“…The determinations were performed in the range of linear viscoelasticity at constant stress of 50 Pa in a frequency sweep from 1 to 20 Hz. The creep and recovery tests had a time of 60 s and 120 s, respectively [ 24 ].…”

“…The 2 substances had the role of specific fluorescent dyes, fluorescein to detect starch and rhodamine B for proteins. After placing the samples in the immersion solution, they were examined with the help of ImageJ software (v. 1.45, National Institutes of Health, Bethesda, MD, USA) [ 24 ].…”

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

“…According to Wandersleben et al, the use of nongerminated lupine flour up to 10% in wheat flour did not negatively affect the bread quality [11]. The uses of germinated lupine flour (GLF) in combination with germinated chickpea in breadmaking have been previously reported by Atudorei et al [20], who concluded that germinated legume flour addition leads to a decrease of dough consistency and an increase in dough elasticity. For this reason, the aim of our study is to analyze the effect of GLF on dough rheological properties, microstructure and bread quality.…”

Technological approaches applied in the design of gluten-free bakery products

“…Research on germinated rice flour (for 24 h) and legumes (chickpeas, lupine) has shown adequate functionality to be used as a raw ingredient in the manufacture of GF bread, helping to improve the texture and colour of bread (Cornejo and Rosell 2015). Although germinated seeds have multiple benefits in food, more research is needed to improve GF products' texture and sensory properties and gain wider consumer acceptance (Atudorei et al 2021).…”