Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations

Abstract

AbstractBackground and ObjectivesPulse flours are gaining popularity in baked goods, but their use is limited due to strong flavors. This study analyzed the addition of pea flour to pancakes, with and without sodium metabisulfite (SMB), to assess their impact on pancake quality and reduce off‐flavors.FindingsBecause pancake formulations were standardized based on batter viscosity, only at 20% pea flour incorporation did changes to pancake physical quality occur. Adding pea flour to pancakes impacted sensory aspects such as cooked pea flavor, nutty flavor, and pea odor. In combination with SMB, pea flour can be added up to 5% without imparting significant cooked pea flavor to pancakes. SMB also reduced pea odor in pancakes with 1%–5% pea flour.ConclusionsPea flour can be added to pancakes without significantly affecting physical quality, as long as the batter viscosity is optimized. SMB can have a positive effect on limiting off‐flavors in pancakes containing pea flour. This research provides valuable insights into the effects of substituting pea flour in soft wheat batter‐based bake systems.Significance and NoveltyPancakes with up to 20% pea flour had similar physical characteristics to wheat pancakes. Pea flavors were detectible at 5% inclusion, and SMB reduced off‐flavor perception at low pea flour inclusion rates.