Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making.

ABSTRACT: The present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10-50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked under-pressure-steamed (N) green pea flour were evaluated for their rheological, nutritional, and technological features. Compared to wheat flour, legumes had lower viscosity but higher water absorption, development time, and lower retrogradation. Bread made with C10 and P10 showed similar specific volume, cohesiveness, and firmness to the control, whereas addition levels beyond 10% decreased specific volume and increased firmness. During storage, incorporating legume flour (10%) delayed staling. C

SUBMITTER: Moreno-Araiza O 

PROVIDER: S-EPMC10297283 | biostudies-literature | 2023 Jun

REPOSITORIES: biostudies-literature