Functionality of Alternative Flours as Additives Enriching Bread with Proteins

Jacek Lewandowicz, Joanna Le Thanh-Blicharz, Patrycja Jankowska and Grażyna Lewandowicz ()
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Jacek Lewandowicz: Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Starołęcka 40, 61-361 Poznan, Poland
Joanna Le Thanh-Blicharz: Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Starołęcka 40, 61-361 Poznan, Poland
Patrycja Jankowska: Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Starołęcka 40, 61-361 Poznan, Poland
Grażyna Lewandowicz: Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland

Agriculture, 2025, vol. 15, issue 8, 1-17

Abstract: Legume cultivation is important for a wide array of reasons, including its positive effects on the environment, the economy, and human health. Legumes have different amino acid profiles that complement those of the three globally most important staple foods (rice, corn, and wheat). Therefore, the aim of this work was to assess the functionality of legume flours (as well as hemp as an emerging hemp protein source) as enriching supplements in breadmaking. The research focused on both the nutritional and sensory evaluation of flour with the assistance of novel research techniques such as diffusing wave spectroscopy and static multiple light scattering. The nutritional value of yellow and green peas as well as chickpeas was comparable, with the most noticeable difference being total fiber content, that ranged between 6.8 and 9.7 g/100 g of flour. Hemp flour outclassed all legume flours both in terms of protein content as well as fiber, which was over quadrupled. However, it was associated with the cost of worse technological properties. Addition of all investigated flours increased the dough stability, which was proved by static multiple light scattering and a reduction in the Turbiscan Stability Index. Microrheology of the dough was improved only by the addition of yellow pea flour, which was manifested by an increase in the macroscopic viscosity index and decrease in the fluidity index. This flour had also the most beneficial properties for the bread quality, including texture and sensory perception, including appearance, taste, and overall acceptance.

Keywords: protein; pea; chickpea; hemp; texture; SMLS; DWS (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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