Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

Atudorei, Denisa; Codină, Georgiana Gabriela

doi:10.3390/app10186244

Cited by 25 publications

(24 citation statements)

References 110 publications

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“…Soybean and lupine flours are richer in protein compared to the bean, lentil and chickpea flours, which are around the 20–30% value. Similar data for the protein content of these legume types has also been reported by different researchers [ 39 , 40 ]. Bean, chickpea and lentil flours in germinated form presented an increase in total protein content compared to nongerminated seeds flour.…”

Section: Resultssupporting

confidence: 89%

“…Protein release from the cell structure during the germination process varies between seed type. However, in the case of lupine and soy, the influence on the amount of protein can be attributed to a stronger hydrolysis effect on storage proteins which causes their degradation and loss for seed development [ 40 ]. It must be mentioned that the small protein variation in the case of soy may be better highlighted by the water-soluble protein through FTIR analysis [ 59 ].…”

Section: Discussionmentioning

confidence: 99%

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Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Atudorei

Stroe

Codină

2021

Plants

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The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.

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Section: Resultssupporting

confidence: 89%

Section: Discussionmentioning

confidence: 99%

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Atudorei

Stroe

Codină

2021

Plants

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“…The beans were germinated, lyophilized and milled before they were used in the wheat flour. The germination was made in dark conditions at a temperature of 25 °C and a constant humidity of 80%, according to the methods reported in our previous studies [ 41 , 42 ]. After 4 days of germination, the bean seeds were freeze-dried in a lyophilizer (Biobase, BK-FD12, (Jinan, China), taking into account the following parameters: temperature −50 °C, 24 h and a pressure of 10 Pa. After lyophilization, the bean seeds were milled in a laboratory mill 3100 (Perten Instruments, Hägersten, Sweden) in order to be added into wheat flour.…”

Section: Methodsmentioning

confidence: 99%

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.

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“…One solution is the use of germinated legumes in the bakery industry which may limit the necessity of different additives, with a positive effect from a technological and nutritional point of view. Through germination, the enzymatic activity of the grains and seeds subjected to this process is activated and the bioavailability of nutrients in the grain is increased [3]. For example, the increase of vitamins and minerals amounts could be explained by the activity of phytase that split the link between minerals, enzymes, and proteins, which led to the release of vitamins and minerals in the germination stage [4,5].…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2021

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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).

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Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

Cited by 25 publications

References 110 publications

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

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

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