Assessment of physicochemical properties and quality of the breads made from organically grown wheat and legumes

Abstrakt

This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.

Autorzy

Grażyna Cacak-Pietrzak
Grażyna Cacak-Pietrzak
Katarzyna Sujka
Katarzyna Sujka
Jerzy Księżak
Jerzy Księżak
Jolanta Bojarszczuk
Jolanta Bojarszczuk
Małgorzata Ziarno
Małgorzata Ziarno
Marcin Studnicki
Marcin Studnicki
Anna Krajewska
Anna Krajewska
artykuł
Foods
Angielski
2024
13
8
1244
otwarte czasopismo
CC BY 4.0 Uznanie autorstwa 4.0
ostateczna wersja opublikowana
w momencie opublikowania
2024-04-18
100
4,7
0
0