Bread-making properties of different pulse flours in composites with refined wheat flour.
chickpea
enriched bread
lentil
pulses
yellow pea
Journal
Journal of texture studies
ISSN: 1745-4603
Titre abrégé: J Texture Stud
Pays: England
ID NLM: 0252052
Informations de publication
Date de publication:
04 2023
04 2023
Historique:
revised:
10
02
2023
received:
12
12
2022
accepted:
14
02
2023
medline:
26
4
2023
pubmed:
16
2
2023
entrez:
15
2
2023
Statut:
ppublish
Résumé
There has been a growing demand for pulses due to the nutrition, health benefits, and agronomical advantages, along with the recommendation of international organizations to diversify the use of pulses. Lentil, yellow pea, and chickpea were studied for their effect on the quality of the bread when incorporated into refined wheat flour. The pulse grains were roller milled into different particle sizes (small: 44-59 μm, medium: 70-85 μm, and large: 95-104 μm) with similar composition, and each refined pulse flour was incorporated in refined wheat flour at levels of 5, 12.5, and 20% (wt/wt). The flours were characterized for particle size distribution, starch damage, proximate composition, water retention, and dough mixing properties, followed by baking test and texture analysis. The particle size of the pulse flours did not significantly affect the bread volume or the texture, while increasing the pulse flour incorporation decreased the bread specific volume from 5.0 to 3.4 cm
Substances chimiques
Starch
9005-25-8
Types de publication
Journal Article
Research Support, U.S. Gov't, Non-P.H.S.
Langues
eng
Sous-ensembles de citation
IM
Pagination
311-322Informations de copyright
© 2023 Wiley Periodicals LLC.
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