Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition

Abstract

The effects of addition of germinated pea flour on rheological properties of wheat dough, and on the structure and quality of wheat bread were observed. Dough structure and bread quality were inversely related to the supplementation level of pea flours. At the comparable level of supplementation, the rheological properties of dough, crumb structure and texture, and quality of breads made with pea-wheat blends were found to be either very good, for up to 12.5% addition of 2-day germinated pea flour, or more satisfactory than those for the blends with non-germinated pea flour. Significant differences in microstructure of wheat and supplemented dough and bread were observed at 12.5% addition of germinated pea flour (GPF) as a result of changes in the water-starch-protein interactions. Differences in microstructure of dough and bread were found to be closely related to the textural properties of bread.