Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours

Setia, Rashim; Dai, Zhixin; Nickerson, Michael T.; Sopiwnyk, Elaine; Malcolmson, Linda; Ai, Yongfeng

doi:10.1016/j.foodres.2019.04.021

Cited by 119 publications

(81 citation statements)

References 46 publications

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“…Also, a greater extent of change was observed with 20% inclusion of pulse flours when compared with the 10% counterparts. Overall, the composite flours with germinated pulse flours showed chemical compositions similar to those with raw counterparts at the same blending level, consistent with our previous findings that germination up to 72 hr did not substantially alter the chemical compositions of pulse flours (Setia et al, ).…”

Section: Resultssupporting

confidence: 90%

“…The existing endogenous amylases were able to readily hydrolyze starch in the flour blends during the initial heating stage of RVA analysis (temperature <60°C), leading to a lower degree of viscosity development. At the same use level, the blends with germinated yellow pea flour exhibited even lower viscosities than those with germinated faba bean flour in the RVA measurement, which corresponded well with the higher activity of α‐amylase (possibly other amylases too) in the former (Setia et al, ).…”

Section: Resultsmentioning

confidence: 63%

“…In general, the inclusion of raw yellow pea and faba bean flours reduced the pasting temperature, peak time, and pasting viscosities of the composite flours, with more noticeable changes being observed with 20% level. The results could be explained by the fact that these two raw pulse flours had lower pasting temperatures and peak times and less pasting viscosities than the wheat flour control (Setia et al, ). The lower pasting viscosities of the flour blends could be partly explained by their smaller starch contents than the wheat flour control (Table ): Starch is known to be the primary component contributing to the viscosity development of flours during pasting (Kweon et al, ; Wani et al, ; Xu et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…The pulse–wheat flour blends consisted of less starch (67.5%–73.0% vs. 75.3%), more protein (15.8%–17.9% vs. 15.3%) and ash (0.8%–1.2% vs. 0.6%), and similar levels of crude fat (1.7%–2.9% vs. 2.2%) in comparison with the wheat control. The decrease in starch content and the increases in protein and ash contents after the blending were results of the lower starch content and higher protein and ash contents of the pulse flours (Setia et al, ). Also, a greater extent of change was observed with 20% inclusion of pulse flours when compared with the 10% counterparts.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, the two main objectives of this research were (a) to investigate the flour quality and dough properties of the composite flours prepared by blending raw or germinated pulse flours and wheat flour at 10:90 and 20:80 ratios ( w / w ); and (b) to bake breads from such flour blends and evaluate their quality attributes in comparison with the 100% wheat bread control. According to our previous work on the influence of germination on the functional attributes of pulse flours (Setia et al, ), raw and 72‐hr germinated yellow pea and faba bean flours were selected in the present study. The findings from this research will be valuable for the food industry to include raw and germinated pulse flours into the product formulas to prepare bread and other bakery goods having acceptable quality and enhanced nutritional value.…”

Section: Introductionmentioning

confidence: 99%

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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: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 63%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours

et al. 2021

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Pulses are rich sources of protein, complex carbohydrates, and dietary fibers and have low-fat content and zero cholesterol (Tiwari & Singh, 2012). Health-promoting effects of pulse consumption on cardiovascular diseases, obesity, and diabetes make consumption of pulses a great alternative to animal products (Ganesan & Xu, 2017). Pulse flours have great potential to be incorporated into bakery products, beverages, extruded products, and other food formulations. Therefore, milling has an important role in producing value-added ingredients from pulses.The particle size effect of lentil, navy bean, and pinto bean flours incorporated with wheat flour on pita bread quality was studied by Borsuk et al. (2012), who reported that 25% coarse flour of navy bean or pinto bean with wheat flour had the highest sensory acceptability. Similarly, the physical and nutritional properties of coarse

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Effects of pulse crop types and extrusion parameters on the physicochemical properties, in vitro and in vivo starch digestibility of pet foods

et al. 2022

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Background and objectives This study aimed to tackle the research gaps regarding how different pulse types and extrusion conditions influenced starch digestibility and quality attributes of extruded dry pet foods. Flours of round pea, lentil, faba bean, wrinkled pea, and rice (control) were selected to extrude dry pet foods under “mild” (C1) and “extreme” (C2) conditions. Physicochemical properties, in vitro and in vivo starch digestibility of the resulting pet foods were characterized. Findings Under both conditions, wrinkled pea pet foods showed significantly lower damaged/gelatinized‐starch contents and less molecular breakdown than other samples. For all the formulations, the C2 condition gelatinized and degraded starch to greater extents than C1. Consistent with the structural and physicochemical properties of the extrudates, wrinkled pea pet foods exhibited notably lower digestibility in both in vitro and in vivo studies than other formulations. Conclusions Both pulse types and extrusion parameters effectively impacted the quality and starch digestibility of the extruded pet foods. Wrinkled pea flours showed high amylose contents and could be a promising ingredient for producing pet foods rich in resistant starch. Significance and novelty This study revealed the interrelationships among the structures, physicochemical properties, and starch digestibility of extruded pet foods formulated with normal and high‐amylose pulse flours.

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Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours

Cited by 119 publications

References 46 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

Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours

Effects of pulse crop types and extrusion parameters on the physicochemical properties, in vitro and in vivo starch digestibility of pet foods

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