Abstract
Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.
Highlights
Bread is one of the most consumed foods in the world
According to the data obtained, the germinated bean flour presented a high protein content, the values being in agreement with those reported by Kassegn et al [47] and Poblete et al [48] for germinated beans
The incorporation of germinated bean flour in wheat flour led to significant changes on the dough rheological properties, microstructural properties and bread quality
Summary
Bread is one of the most consumed foods in the world. Nowadays, we are trying to diversify the bread products in order to comply with consumer demands [1]. A possibility for improving the bread quality is to use germinated legume grains in bread making [3,4,5,6,7] This is due to the advantages of the germination process [8,9], which increases the bioavailability of nutrients due to the fact that some compounds are broken down in small components that become easier to digest and to be absorbed by the human body [10,11,12,13]. They continuously supply fermentable carbohydrates for yeasts and, in this way, ensure the continuous production of carbon dioxide, and on the other hand, they contribute to the improvement of the properties of the dough (decrease in viscosity and dough consistency) and, to the high quality of the bread [23]. Amylases act on starch, which is found in a large amount in wheat flour, with maltose formation used by yeast for the production of carbon dioxide, ethanol and other fermentation products, which leads to a rapid and uniform dough fermentation [24]
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