Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads.

Kali Kotsiou,Athina Lazaridou,Costas G Biliaderis,Dimitrios-Diogenis Sacharidis,Anthia Matsakidou

doi:10.3390/foods10081832

Kali Kotsiou, Athina Lazaridou + Show 3 more

Open Access

https://doi.org/10.3390/foods10081832

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Abstract

Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite doughs, particularly at 20% substitution; instead, at 10% addition (either raw or roasted YSP flour), there were no effects on dough rheology and bread textural properties. Breads fortified with roasted YSP flour at levels >10% exhibited lower loaf-specific volume and harder crumb compared to control (bread without YSP flour). Moreover, only breads with 20% roasted YSP flour displayed a significantly higher staling extent and rate, compared to control, as assessed by large deformation mechanical testing and calorimetry (starch retrogradation) of crumb preparations. This formulation also showed a large increase in β-sheets and β-turns at the expense of α-helix and random coil conformations in protein secondary structure as assessed by FTIR spectroscopy. Roasting of YSP effectively masked the “beany” and “grass-like” off-flavors of raw YSP flour at 10% substitution. Overall, roasted YSP flour at the 10% level was successfully incorporated into wheat bread formulations without adversely affecting dough rheology, bread texture, and shelf-life, resulting in final products with a pleasant flavor profile.

Highlights

Incorporation of roasted yellow split pea (YSP) flour into bread formulations at 10, 15, and 20% substitution level of wheat flour has been investigated in this study
Multiinstrumental analysis of doughs and breads as well as sensory evaluation of the final products were employed for the assessment of dough rheological properties and textural, nutritional, and sensorial attributes of breads as well as for evaluation of bread staling events
Rheometry showed that the addition of flour from roasted YSP at a 20% level exhibited a significant effect on dough rheological parameters by increasing storage modulus and zero shear viscosity as well as decreasing maximum creep compliance, indicating a more elastic dough with a greater resistance to flow and deformation

Summary

Introduction

The whole grain wheat is, a great source of carbohydrates, digestible or as fibers, and it contains significant amounts of other important nutrients, such as proteins, rich in methionine and cysteine, and micronutrients, such as minerals and vitamins, which may contribute to a healthy diet. The use of whole grain flours in wheat-based products is usually limited. Refined grains contain approximately 80% less dietary fiber than whole grains; production of wheat flours with low extraction rates results in substantial losses in essential minerals, vitamins, and phytonutrients [2,3]. The most common bakery product, is a staple food in many parts of the world [4], being rich in rapidly digestible carbohydrates and resulting in high postprandial blood glucose levels, which are associated with increased risk for insulin resistance and type 2 diabetes [5]. Fortification of bread with ingredients of high nutritional value, such as flours from legumes, might contribute to an improvement in public health

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