Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread

Benayad, Asmaa; Taghouti, Mona; Benali, Aouatif; Aboussaleh, Youssef; Benbrahim, Nadia

doi:10.1016/j.sjbs.2020.10.053

Cited by 26 publications

(17 citation statements)

References 43 publications

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“…This is promising for the snack industry, which is looking for easily accessible healthy ingredient options. Faba bean flour has twice the protein concentration of wheat flour [ 50 ] and is higher in the essential amino acid lysine, which is the limiting amino acid in cereal grains. In contrast, pulse proteins are limiting in the sulphur containing amino acids, methionine, cysteine and cystine [ 51 ].…”

Section: Resultsmentioning

confidence: 99%

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

Gangola

Ramadoss

Jaiswal

et al. 2022

Foods

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The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours were added to wheat based baked crackers. Wheat cracker recipes were modified by substituting forty percent wheat flour with flours from whole faba bean, starch enriched flour (starch 60%), protein concentrate (protein 60%) or protein isolate (protein 90%). Baked crackers were ground into meal and analyzed for their macronutrient composition, starch characteristics and in vitro starch hydrolysis. Faba bean supplemented crackers had lower (p ≤ 0.001) total starch concentrations, but proportionally higher protein (16.8–43%), dietary fiber (6.7–12.1%), fat (4.8–7.1%) and resistant starch (3.2–6%) (p ≤ 0.001) than wheat crackers (protein: 16.2%, dietary fiber: 6.3%, fat: 4.2, resistant starch: 1.2%). The increased amylose, amylopectin B1- chain and fat concentration from faba bean flour and starch flour supplementation in cracker recipe contributed to increased resistant starch. Flours from whole faba bean, starch or protein fractions improved the nutritional properties and functional value of the wheat-based crackers. The analytical analysis describing protein, starch composition and structure and in vitro enzymatic hydrolysis advance understanding of factors that account for the in vivo benefits of faba bean flours added to crackers in human physiological functions as also previously shown for pasta. The findings can be used to guide development of improve nutritional quality of similar wheat-based food products.

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Section: Resultsmentioning

confidence: 99%

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

Gangola

Ramadoss

Jaiswal

et al. 2022

Foods

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show abstract

“…Regarding the color parameters values, studies have shown that the increase of the value of the parameter a* (the value of red) can be attributed to the pigment present in the outer shell of the borlotti-type beans. The decrease in the brightness of the samples can be attributed to the increase in the amount of protein [ 89 ]. Different studies reported that beans contain a higher amount of protein than white wheat flour [ 23 , 90 ].…”

Section: Discussionmentioning

confidence: 99%

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.

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“…Regarding the parameter L*, its value decreased with the increased level of GLF addition in wheat flour, both in the case of the crumb and the crust of the bread. One explanation for this decrease is due to the increased amount of protein from the dough system due to the GLF addition in wheat flour [52]. This can be explained in terms of the Maillard reaction.…”

Section: Color Analysis Of Breads Samplesmentioning

confidence: 99%

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

2022

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This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour were used, and the influence of its addition in wheat flour was analyzed. On empirical dough rheological properties, GLF addition in wheat flour has the effect of decreasing the water absorption capacity, dough consistency, baking strength, extensibility, tolerance for mixing and of increasing total gas production and falling number value. On fundamental dough rheological properties, GLF addition in wheat flour increased the tan δ and decreased the G′ and G″ modules with the increased dough temperature. The microscopic distribution of starch and gluten in the dough system was changed by GLF addition in wheat flour by an increase of the protein area and a decrease of the starch one. Regarding the bread characteristics, the GLF addition improved the specific volume, porosity and elasticity up to 15% GLF addition in wheat flour and decreased the textural properties gumminess and resilience. Regarding the color parameters of the bread, the GLF addition in the dough recipe had a darkening effect on the crumb and bread crust. The sensory data show that the bread samples up to 15% GLF addition in wheat flour were better appreciated than the control sample. According to our data, it is recommended to use a maximum level of 15% of the addition of germinated lupine flour in the dough recipe for making white wheat bread.

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Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread

Cited by 26 publications

References 43 publications

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

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