Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads.

ABSTRACT: Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10-20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite doughs, particularly at 20% substitution; instead, at 10% addition (either raw or roasted YSP flour), there were no effects on dough rheology and bread textural properties. Breads fortified with roasted YSP flour at levels >10% exhibited lower loaf-specific volume and harder crumb compared to control (bread without YSP flour). Moreover, only breads with 20% roasted YSP flour displayed a significantly higher staling extent and rate, compared to control, as assessed by large deformation mechanical testing and calorimetry (starch retrogradatio

SUBMITTER: Kotsiou K 

PROVIDER: S-EPMC8391420 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature