Wheat-Legume Composite Flour Quality

Fenn, Dora; Lukow, O. M.; Humphreys, Gavin; Fields, Paul G.; Boye, Joyce I.

doi:10.1080/10942910802571729

Cited by 48 publications

(33 citation statements)

References 10 publications

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“…While the L* value of the crumb of OB sample was lower than the CB, the a* value was higher than the CB, and it was found to be statistically significant ( p < .05). Similar type of result was obtained by Fenn, Lukow, Humphreys, Fields, and Boye (), in which they reported a reduction in the L * (crumb lightness) value and an increase in a * and b * values in bread with an addition in chickpea flour (2–8% w/w). Color is one of the most important factors affecting consumer preferences of bakery products.…”

Section: Resultssupporting

confidence: 87%

Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

Ertop

Coşkun

2018

J Food Process Preserv

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The aim of this study was to optimize of the instant active dry yeast (A) and the dried chickpea sourdough (B) amount in bread formulation and to evaluate of usage possibilities of dried chickpea sourdough in bread production by examining some quality parameters.Response surface methodology was used to determine the effects of the variable factors (Aand B) on the product volume (V), acceptability value (AV) and pore factor (PF) of the bread. The usage rates were determined 0.63% for A and 10.21% for B.The bread produced according to optimized model (OB) was compared with control bread in terms of some quality parameters. The pore structures of bread samples and microtextural features obtained scanning electron microscopy during shelf life were examined by Image Analysis. Smaller and more homogeneous pore structures were obtained in the bread texture; antioxidant activity, mineral content, microbial shelf life were improved, and the volume and crust thickness of the bread increased by the usage of chickpea sourdough. Practical applications Chickpea sourdough was dried in oven at low temperature short time condition.The protection of microbial vitality was ensure during the drying processes.The level of instant active dry yeast (A) and dried sourdough (B) were optimized with RSM. The usage rates were determined 0.63% for A and 10.21% for B.Optimized bread and control bread were compared in terms of various quality properties. The antioxidant activity, mineral content, microbial shelf life, and physicochemical properties were improved.

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Section: Resultssupporting

confidence: 87%

Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

Ertop

Coşkun

2018

J Food Process Preserv

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“…They are usually a good source of dietary fibre and leguminous proteins are complementary to cereal proteins. When combined in composite dough, a protein mixture with higher nutritional value is obtained (Fenn, Lukow, Humphreys, Fields, & Boye, 2010).…”

Section: Introductionmentioning

confidence: 99%

Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling

Bigne

Puppo

Ferrero

2016

LWT

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“…The fiber content of chickpeas is 16.4 % (Berrios et al 2010) versus 12.2 % in whole-wheat flour and 3 % in white flour (Idriss et al 2012) and the protein content of raw chickpea flour was reported as 25.5 % compared to 11.9 % in wheat flour (Idriss et al 2012). Success in developing a legume-supplemented bread with good consumer acceptability is, however, a challenge due to changes in physical and sensory properties of the bread such as development of a tougher texture, reduced loaf volume, darker color, and altered flavor (Doblado-Maldonado et al 2012;Fenn et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Organoleptic and glycemic properties of chickpea-wheat composite breads

et al. 2013

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Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legumecomposite breads will reduce the spike of blood glucose and increase satiety. Four pan bread samples were prepared: White bread (WB) as standard, Whole-wheat bread (WWB), WWB supplemented with chickpea flour at 25 % (25%ChB) and 35 % (35%ChB) levels. These breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfort in digestion. The breads were rated >5.6 on a 9-point hedonic scale with WB significantly higher than all other breads. No difference in area under the curve (AUC) for appetite was found, but blood glucose AUC was reduced as follows: 35%ChB < WB and WWB, WB >25%ChB = WWB or 35%ChB. We conclude that addition of chickpea flour at 35 % to whole wheat produces a bread that is acceptable to eat, causing no physical discomfort and lowers the glycemic response.

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Wheat-Legume Composite Flour Quality

Cited by 48 publications

References 10 publications

Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology

Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling

Organoleptic and glycemic properties of chickpea-wheat composite breads

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