Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

Abstract

Pea and broad bean pods fibers were extracted and incorporated with different levels into dough and breads made from wheat white flour. Incorporation of those two kinds of fibers at 1 g/100 g into low bread-making quality flour leads to the increase of the dough strength to 18.8 mJ and 20.8 mJ for the fiber from pea pods and broad bean pods, respectively. Also, the curve configuration ratio was increased from 0.73 for the control to 1.13 and 1.42 for the fiber from pea pods and broad bean pods, respectively. Bread evaluation revealed that the addition of fibers from pea pods and broad bean pods improved considerably the texture profile of bread. In fact, there is a clear decrease in hardness (15.24 N for the control and 13.83 N and 12.75 N for breads enriched with fibers from pea pods and broad bean pods, respectively) with a slight perfection in adhesion and cohesion. In conclusion, fibers from pea pods and broad bean pods could be recommended as improver in the bread making industry.