Incorporation of yellow pea flour into white pan bread

Abstract

AbstractBackground and objectivesWith growing trends in health‐conscious consumers, pea flour has been investigated for incorporation into baked products. The objective of this study was to understand the effect of pea flour incorporation (0, 1, 2, 5, 10, and 20%) milled with a Miag Multomat mill into white pan bread. Bread and sensory quality were assessed.FindingsBread loaf volume was reduced with higher levels of pea flour incorporation. Texture, specific volume, and height were not significantly different between treatments until ≥10% w/w pea flour addition. Bread crust color was not affected by pea flour incorporation. Bread crumb color was redder, more yellow and slightly darker with pea flour addition. Crumb gas cell structure was indicative of gas cell coalescence with larger cells and thicker cell walls. Bread quality was assessed with a consumer sensory panel comprised of 60 individuals. Consumers could perceive differences between the control and pea flour containing breads. However, there were no major differences in overall acceptability between pea flour containing treatments. Even with 20% pea flour addition, pea flour can be used in conjunction with wheat to make a sensorially acceptable bread.ConclusionsA high‐quality pea flour containing wheat bread can be made. At 20% pea flour incorporation, quality as defined by instrumental analyses decreases, while sensory analysis showed few differences between treatments.Significance and noveltyNutrient dense pea flour can be incorporated into wheat breads at a level of 20% with little effect on consumer acceptance.