Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

Yiqin Zhang,Michael Tilley,Kaliramesh Siliveru,Ruijia Hu,Yonghui Li

doi:10.3390/pr9091687

Yiqin Zhang, Michael Tilley + Show 3 more

Open Access

https://doi.org/10.3390/pr9091687

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Abstract

Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, development time and bread volume, and accelerated bread retrogradation. The incorporation of 5% yellow pea flour led to a similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour or chickpea flour had overall better potential for bread making by providing good dough handling properties and product quality. This study will benefit the development of more nutritious food products by combining cereal and pulse ingredients.

Highlights

Pulses, such as peas, lentils, chickpeas, and dry beans, are widely consumed as a staple food in many countries, due to their high nutritional values [1]
The addition of pulse flours increased the water absorption of the dough compared to whole wheat flour alone, except for 25% commercial yellow pea flour
Increasing substitution level of pulse flours decreased dough stability; the dough stability of composite flours containing chickpea was better than the other flours at the same substitution level

Summary

Introduction

Pulses, such as peas, lentils, chickpeas, and dry beans, are widely consumed as a staple food in many countries, due to their high nutritional values [1]. Pulses contain a high amount of dietary fiber, proteins, vitamins, minerals, and phytochemical antioxidants (e.g., phenolic acids, flavonoids, and isoflavones), which are beneficial to human health [2,3,4]. Pulses generally contain about 15 to 30% of protein with a high level of lysine, which is a limiting amino acid in cereals [2,5]. The phytonutrients in pulse, such as tannins, flavonoids, and phenolic acids, have high potential for antioxidant, anti-inflammatory, and antimicrobial properties [5]. Consuming pulses may reduce the risk of cardiovascular disease, gastrointestinal disorders, obesity, type-2 diabetes, and cancer as well as lower cholesterol levels [4,6,7,8,9]

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