High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions

Angioloni, Alessandro; Collar, Concha

doi:10.1007/s00217-011-1637-z

Cited by 80 publications

(62 citation statements)

References 27 publications

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“…In this case, the colour of the bread recorded a score close to the acceptability threshold (5.80) because it appeared dark and the crumb less soft and with few bubbles. Angioloni & Collar () observed a general increase in crumb hardness and crumb grain heterogeneity and roughness concomitantly with a slight decrease in specific volume in wheat bread with risen content of legume flour. Addition of gluten and CMC to bread formulated at maximum substitution levels of chickpea (20%), green pea (20%) and defatted soybean (14%) was proven from the authors to restore or even improve sample quality profile.…”

Section: Resultsmentioning

confidence: 99%

Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour

Mastromatteo

Danza

Lecce

et al. 2014

Int J of Food Sci Tech

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Summary In this work, wholemeal bread enriched with hydrated and nonhydrated pea flour was investigated. Moreover, hydrocolloids, such as hydroxypropylcellulose, agar‐agar and guar seed flour, were added to the bread to improve its organoleptic properties. The bread samples were analysed from the nutritional, microstructural and textural properties point of view, and their correlations were also evaluated. Results showed that guar gum at 2% gave the better results. In particular, the overall quality of the bread enriched with hydrated pea flour and guar gum was statistically similar to that of the CTRL reference sample (7.70). The fibres and ash content of all pea‐enriched bread samples were significantly higher compared with the CTRL sample; moreover, all functional bread samples recorded significantly lower glycaemic response with respect to the CTRL sample. In addition, the mixture of both guar gum and hydrated pea flour significantly improved the dough properties and reduced the firmness of the bread.

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Section: Resultsmentioning

confidence: 99%

Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour

Mastromatteo

Danza

Lecce

et al. 2014

Int J of Food Sci Tech

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“…Total phenol content (TPC) of the grain extracts was determined according to Angioloni and Collar (2012). Briefly, 0.5 ml of the methanol extract of each grain sample was placed in separate tubes and 0.5 ml of Folin-Ciocalteu reagent was added to each tube and vortexed for 1 min.…”

Section: Determination Of Total Phenol Content In Grain Extractsmentioning

confidence: 99%

Germinated grains – Sources of bioactive compounds

et al. 2012

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“…No significant change in terms of cake volume was observed for pea flour and the starch-rich fraction, whereas a dramatic decrease in cake volume occurred for supplementation with the protein-rich fraction (from 3.24 to 2.86 mL/g). Weak interactions between pulse and wheat proteins limited the formation of viscoelastic dough and lowered air incorporation and gas retention during fermentation, resulting in poor crumb structure and texture (Angioloni and Collar 2012). Firmness increased, and springiness and cohesiveness were reduced when pea flour was used for wheat flour substitution.…”

Section: New Food Uses Of Pulsesmentioning

confidence: 99%

Traditional and New Food Uses of Pulses

2016

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Cereal Chem. 94(1):66-73The global production of pulses, such as various peas, beans, lupines, and lentils, is about 77 million metric tons. Pulses are diverse in their traditional food uses in Asia, Africa, and America, where they have been used, for example, in soups, spreads, meal components, snacks, and breakfast items. Having high protein content (about 20-40%), pulses have recently gained interest when alternative sustainable protein sources are considered. Pulses have been used for protein enrichment in pasta and bread, and they also are suitable ingredients in gluten-free foods. Wet and dry fractionation methods as well as bioprocessing such as germination and fermentation provide useful tools for development of new functional pulse ingredients. The use of pulses is bound to increase in the future, and especially in combination with cereal raw materials they may find new applications meeting both sensory and nutritional needs of consumers on all continents.

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High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions

Cited by 80 publications

References 27 publications

Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour

Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour

Germinated grains – Sources of bioactive compounds

Traditional and New Food Uses of Pulses

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