Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours

Improvement of protein content and effect on technological properties of wheat bread with the addition by cobia (Rachycentron canadum)

“…The health of several people could be enhanced by increasing protein nutritional value of wheat flour bread (Cercel et al, 2016). This fact occurs because, according to some authors (Gómez et al, 2008;Turfani et al, 2017), wheat bread is a popular food worldwide. It is a source of calories and of complex carbohydrates (Cercel et al, 2016;Turfani et al, 2017).…”

“…It is a source of calories and of complex carbohydrates (Cercel et al, 2016;Turfani et al, 2017). An alternative of wheat bread protein enrichment is the incorporation of vegetable or animal protein from different sources as lentil, carob, faba bean sourdough, fish (Cercel et al, 2016;Coda et al, 2017;Turfani et al, 2017).…”

“…However, the wheat flour bread contains low levels of essential amino acids such as lysine and threonine (Cercel et al, 2016;Pallarés et al, 2007;Turfani et al, 2017). In several countries, due to the significant role of a diet based on wheat bread, it has become a habit to enrich flour with nutrients that are limited or absent in this flour, according to the law of each country (Centenaro et al, 2007;Keiko et al, 2011).…”

“…Several studies about the influence of the addition of protein from different sources on wheat bread physicalchemical, technological and functional properties have been reported in the last years (Cercel et al, 2016;Swieca et al, 2017;Coda et al, 2017;Turfani et al, 2017). The characteristics of wheat bread as physical attributes of texture, color and specific volume (SV) are among the most important characteristics taken into account by consumers.…”

Quality Characteristics of a Refreshing Drink Based on Carob Pulp (Ceratonia siliqua)

“…Not only do they provide human beings with food benefits, but also environmental benefits -forestry and represent an interesting agro-industrial potential given that all their parts can be taken advantage of in an integral way [2].…”