Influence of genotype and environment on the flour and bread baking properties of peas and lentils

Abstract

Background and objectives Understanding the influence of genotype (G) and environment (E) on the compositional, functional, and baking properties of pulse flours is important for expanding their use as alternative plant‐based ingredients. The objective of this research was to examine the effects of G, E, and their interaction (GxE) on flour and bread properties of peas (yellow and red) and lentils (red and green). Findings For both peas and lentils, main effects of G and/or E were observed for most of the flour and bread parameters including sensory properties. Significant GxE effects were also observed for some of the flour and bread parameters. Conclusions Both G and E influenced the flour and bread baking properties of peas and lentils. To ensure consistent flour quality and to meet flour specifications, G and E should be considered when sourcing peas and lentils for flour production. Significance and novelty The findings from this research greatly advance our understanding of the importance of G and E on the quality of pea and lentil flours and their baking performance.