Abstract
Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p < 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO2 volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development.
Highlights
Bread is the most consumed food product in the world, with its contribution to the human diet having the greatest importance [1]
To be certain that the germinated soybean (SGF) and lentil (LGF) flour may be used in bread making, they were analyzed from a microbiological point of view according to the following methods: molds and yeast according to SR ISO 7954:2001 [31], mycotoxins by using an ELISA kit (Prognosis Biotech, Larissa, Greece) and Bacillus cereus according to the SR EN ISO 7932:2005 [32]
Dough extensibility was reduced as Soybean germinated flour (SGF) and lentil germinated flour (LGF) addition levels rose, while the P/L ratio registered an opposite trend, similar to the results reported by Hernandez-Aguilar et al [57] for wheat dough supplemented with germinated lentil flour
Summary
Bread is the most consumed food product in the world, with its contribution to the human diet having the greatest importance [1]. Due to the large quality variation of wheat flour used in bread-making, bakery producers usually add different types of additives to wheat flour, especially chemicals, to improve product quality from a technological point of view [4]. An attempt is made to improve the quality of proteins in baked goods by adding various ingredients which contain essential amino acids that are deficient in wheat flour [6,7]. To correct these nutritional deficiencies, different grain flours can be used in bread making, such as legumes, oilseeds, pseudocereals, etc. To correct these nutritional deficiencies, different grain flours can be used in bread making, such as legumes, oilseeds, pseudocereals, etc. [5,7,8]
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