Evaluation of wheat bread quality with legumes blends
2023
Straumite, Evita | Knutina, Iveta
Wheat bread has been one of the staple foods around the world for thousands of years, widely consumed in daily diet. Eating bread provides energy because it contains carbohydrates, fibres, proteins, vitamins, minerals and biologically active compounds. Legumes are a type of plant-based food that includes beans, lentils, peas and chickpeas. According to the World Health Organization (WHO), legumes are an essential part of the daily diet, providing a cheap, sustainable intake of protein, carbohydrates, fibre, minerals and vitamins. The aim of this research was to evaluate quality of wheat-legume bread depending on ingredients used. In the research, 16 different flour blend samples for bread with bean, fava bean and brown pea flour and brown pea protein concentrate were prepared. Legume flour and brown pea protein concentrate was added in the amount of 5–25%. For bread samples following quality parameters – moisture, colour, texture, baking loss, and nutritional value were analysed. The moisture content of wheat bread with legume flour was significantly affected by both the type and quantity of added legume, which is indirectly related to the water-binding capacity of the flour and the proportion of water added. The colour of the crumb of the analysed wheat bread samples with different types of legumes was significantly affected by the type and amount of added legumes – total colour difference (ΔE) was between 0.69–9.30. The addition of 5–15% pea protein concentrate to wheat flour did not significantly affect (p is greater than 0.05) the hardness of bread samples, whereas the addition of fava bean, bean and gray pea flour significantly affected (p is less than 0.05) the hardness of bread.
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