Abstract
The fortification of frozen dough improved with addition of pulse flour - red lentil flour in various proportions (15% and 30%) was analyzed in order to raise the protein content, total polyphenol content (TPC) and antioxidant capacity (expressed using DPPH and CUPRAC methods) of wheat bread obtained from frozen dough. The high-protein, phenolic and flavonoid compounds potential of red lentil was considered for expanding the range of products obtained from frozen dough and physicochemical attributes (acidity, moisture porosity and ash content) were analyzed. Results showed that the bread formulated with 30% red lentil flour had the highest antioxidant capacity. The protein content showed higher values for samples with fortification, freezing treatment not affecting the content. The results denoted that enrichment of wheat dough with red lentil flour significantly increases the levels of polyphenols and the antioxidant activity of the final products. A strong increasement of phenolic compounds content was observed for the frozen samples, differences between fermented and unfermented samples and frozen and unfrozen samples varying significantly.
Highlights
Bread is a popular food product that has been consumed frequently according to the most diets of nowadays living
The aim of the current study was to investigate the effect of several red lentil flour addition (15%, 30%) and of thermal treatments applied on the total polyphenol content, on the antioxidant activity and on a series of physicochemical parameters of bread samples
Bread with high amounts of antioxidants can become a preferred product for consumers due to their impact on human health and wellbeing, and novel technologies, such as freezing and red lentil flour addition, can create the opportunity to consume freshly and more healthy products
Summary
Bread is a popular food product that has been consumed frequently according to the most diets of nowadays living. Nutrients and bioactive components, wheat flour is considered lower from the nutritional point of view comparing to milk, soya bean, peas as its protein is deficient in essential amino acids such as lysine and threonine [1]. In reaction to this deficiency, there has been a great interest for value the properties of pulses, known as leguminous due to their high content of protein, fiber and antioxidants [2,3,4,5]. One of the most important pulse, that is frequently used in Mediterranean diet is lentil, providing enough amounts of essential amino acids that meet the nutritional requirements, despite its deficiency in Sulphur content as most of legumes [6, 7] The high content of essential nutrients such as minerals, vitamins, complex carbohydrates and the antioxidant capacity, classifies lentil as a multivalent source, being successfully represented as a novel and representative ingredient for a series of well consumed products that fulfill daily diet, such as bread and bakery products
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