The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?

Marchini, Mia; Carini, Eleonora; Cataldi, Nicolò; Boukid, Fatma; Blandino, Massimo; Ganino, Tommaso; Vittadini, Elena; Pellegrini, Nicoletta

doi:10.1016/j.lwt.2020.110299

Cited by 59 publications

(57 citation statements)

References 41 publications

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“…WHC and OHC were measured in triplicate according to Marchini et al [ 27 ]. Briefly, 100 mg of flour was mixed with 1 mL of distilled water (WHC) or sunflower oil (OHC), shaken with a vortex for 30 s, and then allowed to rest at R/T for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…Thermal properties of flours were measured in triplicate using a differential scanning calorimeter (DSC Q100 TA Instruments, New Castle, DE, USA, USA), calibrated with indium (melting point: 156.6 °C, melting enthalpy: 28.71 J/g) and mercury (melting point: −38.83 °C, melting enthalpy: 11.44 J/g), as described by Marchini et al [ 27 ]. Briefly, flour and distilled water were mixed in a ratio of 1:3 w / v and left to equilibrate overnight at R/T.…”

Section: Methodsmentioning

confidence: 99%

“…S P was measured as described previously by Marchini et al [ 27 ]. Briefly, flour suspensions (2% w / v ) were heated in a water bath at 60, 70, 80 or 90 °C for 1 h and cooled at 30 °C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…The enthalpy (ΔH, J g −1 ), onset (Ton, °C), peak (Tp), and offset (Toff, °C) temperatures of the observed transitions were obtained from heat flow curves using Universal Analysis Software, Version 4.5A (TA Instruments, New Castle, DE, USA). SP was measured as described previously by Marchini et al [27]. Briefly, flour suspensions (2% w/v) were heated in a water bath at 60, 70, 80 or 90 °C for 1 h and cooled at 30 °C for 30 min.…”

Section: Starch Characterization and Functionalitymentioning

confidence: 99%

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Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

Marchini

Marti

Folli

et al. 2021

Foods

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The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to investigate whether the drying phase could improve the protein and starch functionalities. Results showed that the drying treatment at lower temperature/longer time (40 °C for 12 h) extended the enzymatic activity that started during sprouting compared to the one performed at higher temperature/shorter time (50 °C for 6 h). An increased protein hydrolysis and water- and oil-holding capacity were found in the flour obtained by the former treatment. Higher protein matrix hydrolysis caused high exposure of starch to enzymes, thus increasing its digestibility, while worsening the technological functionality. Overall, modulating drying conditions could represent a further way, in addition to sprouting, to improve sorghum flour’s nutritional profile.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Starch Characterization and Functionalitymentioning

confidence: 99%

See 2 more Smart Citations

Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

Marchini

Marti

Folli

et al. 2021

Foods

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“…Roll bread is Research, Society and Development, v. 9, n. 11, e70291110468, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i11.10468 4 essentially produced with wheat flour, salt, yeast, water, fat and bread improver (Alcântara et al, 2020). Currently, there is a great tendency for the development of bakery products with partial or total replacement of wheat flour by other flours, usually gluten-free and rich in nutrients (Marchini et al, 2020). Despite the socioeconomic profits associated with the production and sale of roll bread (Cavalcante & dos Santos, 2019), research on the partial or total replacement of wheat flour by other flours is scarce for this type of bread (Alcântara et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse

Figueiredo

Vilela

Ataide

et al. 2020

RSD

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The objective of this work was to develop roll bread with partial replacement of wheat flour by malt bagasse (MB) and to evaluate the changes in their physical-chemical characteristics and microbiological parameters. Four formulations of breads were elaborated: one control without MB, and 3 formulations with partial replacement of wheat flour varying the MB amount in 5, 10 and 15%. MB reduced the carbohydrate content of the dough; consequently, the calories of the bread rolls were also reduced. On the other hand, moisture, minerals and lipids contents were increased. The type of protein changed with the substitution of MB in the dough, but the amount of proteins was not altered. The lowest hardness values were observed in breads with 5% and 10% MB, being related to higher values of acidity in the dough. The increase in the mineral content of the dough was related to the darkening of the bread. All bread formulations showed microbiological quality within the limits established by Brazilian legislation for coliforms at 45 °C, Bacillus cereus and Salmonella sp. The formulation with 10% MB resulted in bread rolls with higher nutritional value, in terms of minerals, lower hardness and with a darker aspect all around when compared to the control bread, giving it an aspect of wholegrain bread.

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Production, Processing, and Nutritional Profile of Chickpeas and Lentils

Sidhu¹,

Zafar²,

Benyathiar³

et al. 2021

Dry Beans and Pulses

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The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?

Cited by 59 publications

References 41 publications

Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse

Production, Processing, and Nutritional Profile of Chickpeas and Lentils

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