Blending studies using wheat and lentil cotyledon flour—Effects on rheology and bread quality

Portman, Drew; Blanchard, Christopher L.; Maharjan, Pankaj; McDonald, Linda S.; Mawson, Andrew; Naiker, Mani; Panozzo, Joe

doi:10.1002/cche.10103

Cited by 42 publications

(42 citation statements)

References 27 publications

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“…Regarding the quality of the resultant breads, Mohammed et al (2014) reported that the replacement of wheat flour with chickpea flour at 10%-30% lowered the loaf volume, caused darker color of the crust, and resulted in a harder texture of the bread. Similar baking results have been demonstrated for flours composited with various pulse flours at different levels in other studies (Ficco et al, 2018;Portman et al, 2018).…”

Section: Introductionsupporting

confidence: 89%

“…( Table 4 and Figure S2), and the value fits well within the range of CWRS hard wheat flour (63.1%-68.4%; Bourré et al, 2019;Portman et al, 2018). The incorporation of raw and germinated yellow pea flours progressively reduced the water absorption of the flour blends, whereas the use of raw and germinated faba bean flours did not follow the same trend.…”

Section: Farinographsupporting

confidence: 70%

“…Similar results have been demonstrated by other researchers when pulse flours were used to substitute wheat flour at different proportions (Hallén, İbanoğlu, & Ainsworth, ; Kohajdová, Karovičová, & Magala, ). However, discrepancies have also been shown in the literature: Portman et al () found decreased farinograph water absorption and DDT when using 5%, 10%, 15%, 20%, and 40% lentil flour to replace wheat flour in bread formula; Ficco et al () observed no significant changes in farinograph water absorption and DDT (except an increase in DDT at 30% level) after replacing wheat flour with 10%, 15%, 20%, and 30% yellow pea flour. Regarding the quality of the resultant breads, Mohammed et al () reported that the replacement of wheat flour with chickpea flour at 10%–30% lowered the loaf volume, caused darker color of the crust, and resulted in a harder texture of the bread.…”

Section: Introductionmentioning

confidence: 96%

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Properties and bread‐baking performance of wheat flour composited with germinated pulse flours

et al. 2020

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Background and objectives Germination of pulse seeds can effectively improve the functional and nutritional properties of resultant flours for broader food applications to deliver multiple health benefits. However, there is a lack of understanding on the performance of germinated pulse flours in bakery goods, particularly in bread. This study aimed to determine the flour quality, dough properties, and baking performance of composite flours prepared by blending raw or germinated pulse flours and hard wheat flour at 10:90 and 20:80 ratios (w/w). Findings The incorporation of both raw and germinated yellow pea and faba bean flours reduced the starch level but increased the protein level of the flours. The inclusion of the pulse flours progressively decreased the pasting viscosities of the composite flours—with more noticeable changes being observed with the germinated samples, corresponding well with the decreases in their falling numbers. The incorporation of the raw and germinated pulse flours diminished the solvent retention capacity with 5% lactic acid and gluten performance index, and thus, the generated doughs showed shortened dough development time, poorer dough stability, and less elastic structure than the control. The breads baked from the wheat–pulse flour blends—despite the addition of 2% wheat gluten—exhibited decreased loaf volumes and smaller numbers of cells per slice but greater crumb firmness, and the use of 20% germinated pulse flours showed the most significant impact. Conclusions The inclusion of germinated yellow pea and faba bean flours into hard wheat flour weakened the dough structure and caused poorer bread‐baking performance. Significance and novelty The findings from this research greatly advanced our understanding of the roles that germinated pulse flours played in the flour and dough systems after being composited with hard wheat flour as well as their influence on the quality attributes of the baked bread products.

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Section: Introductionsupporting

confidence: 89%

Section: Farinographsupporting

confidence: 70%

Section: Introductionmentioning

confidence: 96%

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Properties and bread‐baking performance of wheat flour composited with germinated pulse flours

et al. 2020

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“…Hence, inclusion of field peas in the production of traditional cereal‐based products (e.g. bread, pasta, and biscuits) will increase the protein content of the products …”

Section: Resultsmentioning

confidence: 99%

“…There is an increasing interest in utilizing pulses in wheat‐based products with blends . The demand for gluten‐free baked products has led to exploration of the nutritional properties of baked good from pulses like chickpea and lupins .…”

Section: Introductionmentioning

confidence: 99%

Genotype and environment effects on the chemical composition and rheological properties of field peas

et al. 2019

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BACKGROUND: The inclusion of pulses in traditional wheat-based food products such as bread, cakes, and pasta is increasing as the food industry and consumers are recognizing the nutritional benefits due to high protein, antioxidant activity, and good sources of dietary fiber of pulses. In all crops, including cereals, oilseeds, and pulses, variability in chemical composition is known to exist due to genetic differences and environmental effects. This study reports the effect of genotype and environment on seed composition and the rheological properties of field-pea genotypes for both field-pea flour and isolated starch. RESULTS: Genotype had a significant effect on the chemical composition (protein, total starch, water-soluble carbohydrates, and phenolic compounds), the mean starch granule size, and rheological properties (peak viscosity, breakdown viscosity, final viscosity, peak time, and pasting temperature) of the field peas. The growing environment also had a significant effect on starch granule size, phytic acid, water-soluble carbohydrates, some phenolic compounds, and pasting characteristics of field peas. Genotype × environment (G × E) interactions were observed for protein, some phenolic compounds, and some pasting characteristics.CONCLUSION: Genotype and the growing environment had a significant effect on the chemical composition and rheological properties of the field pea. The variability in composition and quality traits could be exploited through plant breeding and optimized agronomic practices to increase production of field peas with the desired quality traits.

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Utilization of Lentils in Different Food Products

Aydoğdu

Yıldız

Şumnu

2023

Lentils

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Blending studies using wheat and lentil cotyledon flour—Effects on rheology and bread quality

Cited by 42 publications

References 27 publications

Properties and bread‐baking performance of wheat flour composited with germinated pulse flours

Properties and bread‐baking performance of wheat flour composited with germinated pulse flours

Genotype and environment effects on the chemical composition and rheological properties of field peas

Utilization of Lentils in Different Food Products

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