Incorporation of yellow pea flour into white pan bread

Abstract

Background and objectives With growing trends in health‐conscious consumers, pea flour has been investigated for incorporation into baked products. The objective of this study was to understand the effect of pea flour incorporation (0, 1, 2, 5, 10, and 20%) milled with a Miag Multomat mill into white pan bread. Bread and sensory quality were assessed. Findings Bread loaf volume was reduced with higher levels of pea flour incorporation. Texture, specific volume, and height were not significantly different between treatments until ≥10% w/w pea flour addition. Bread crust color was not affected by pea flour incorporation. Bread crumb color was redder, more yellow and slightly darker with pea flour addition. Crumb gas cell structure was indicative of gas cell coalescence with larger cells and thicker cell walls. Bread quality was assessed with a consumer sensory panel comprised of 60 individuals. Consumers could perceive differences between the control and pea flour containing breads. However, there were no major differences in overall acceptability between pea flour containing treatments. Even with 20% pea flour addition, pea flour can be used in conjunction with wheat to make a sensorially acceptable bread. Conclusions A high‐quality pea flour containing wheat bread can be made. At 20% pea flour incorporation, quality as defined by instrumental analyses decreases, while sensory analysis showed few differences between treatments. Significance and novelty Nutrient dense pea flour can be incorporated into wheat breads at a level of 20% with little effect on consumer acceptance.

Acute Effects of Split Pea-Enriched White Pan Bread on Postprandial Glycemic and Satiety Responses in Healthy Volunteers—A Randomized Crossover Trial

“…Success in developing a pulse-fortified bread with no altered organoleptic properties and good sensory quality is an important finding as taste/flavor acceptability is a primary driver for consumer choices. Similar promising results were reported in a recent study by Paladugula et al (2021), who investigated the sensory acceptability of pea-enriched bread at the level of 20% using 60 individuals [ 58 ]. Though the consumers were able to detect the differences between bread treatments, no statistically significant differences in the overall acceptability were observed between the control and pea-containing breads [ 58 ].…”

“…Similar promising results were reported in a recent study by Paladugula et al (2021), who investigated the sensory acceptability of pea-enriched bread at the level of 20% using 60 individuals [ 58 ]. Though the consumers were able to detect the differences between bread treatments, no statistically significant differences in the overall acceptability were observed between the control and pea-containing breads [ 58 ]. Comparable results were observed for chickpea flours (regular and extruded), where supplementation of white wheat bread at the level of 23.5% [ 52 ] and whole wheat bread at the level of 35% [ 53 ] showed no adverse effects on the palatability.…”

“…Despite the high nutritional value and associated health benefits of pulses, including peas [ 27 , 28 , 31 ], their addition to staple foods such as bread remains challenging due to the unfavorable sensory characteristics and low consumer acceptability of the resulting products. Heat treatments such as roasting, blanching, micronization, and steam heating have shown to be effective in enhancing both the nutritional and sensory profiles of pulse-derived ingredients and legumes in general [ 54 , 55 , 56 , 57 , 58 , 59 , 60 ]. Our earlier work reported the efficacy of Revtech thermal processing in reducing the beany off-flavor in split yellow pea flour [ 61 ] and improving the consumer acceptability of white pan bread fortified with 20% pea flour [ 62 ].…”

Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization

“…While texture was the most selected satisfactory characteristic, 6 out of the 10 respondents selected it as a challenge. Texture is a blanket word that encompasses various attributes (e.g., firmness, brittleness, resilience) depending on product types [ 46 , 47 , 48 ]. Thus, individual research would be needed to address challenges regarding the texture of specific products.…”

Bread‐making properties of different pulse flours in composites with refined wheat flour

“…Few studies have been conducted on incorporating refined pulse flour into refined wheat flour. A recent study incorporated split pea flour into white pan bread, and acceptable loaves of bread were produced at around 10% (wt/wt) of incorporation (Paladugula, Smith, Morris, & Kiszonas, 2021). In another study, different whole pulse flours were incorporated into whole wheat flour; similarly, acceptable whole bread were produced (Zhang, Hu, Tilley, Siliveru, & Li, 2021).…”