Bread‐making properties of different pulse flours in composites with refined wheat flour

Abstract

AbstractThere has been a growing demand for pulses due to the nutrition, health benefits, and agronomical advantages, along with the recommendation of international organizations to diversify the use of pulses. Lentil, yellow pea, and chickpea were studied for their effect on the quality of the bread when incorporated into refined wheat flour. The pulse grains were roller milled into different particle sizes (small: 44–59 μm, medium: 70–85 μm, and large: 95–104 μm) with similar composition, and each refined pulse flour was incorporated in refined wheat flour at levels of 5, 12.5, and 20% (wt/wt). The flours were characterized for particle size distribution, starch damage, proximate composition, water retention, and dough mixing properties, followed by baking test and texture analysis. The particle size of the pulse flours did not significantly affect the bread volume or the texture, while increasing the pulse flour incorporation decreased the bread specific volume from 5.0 to 3.4 cm3/g and the hardness of the bread increased from 3.9 to 9.9 N at the maximum incorporation level. The crust color darkened as pulse flour incorporation was increased, while the effect on crumb color was marginable. Among the three pulses, chickpea performed better compared to lentil and yellow pea, and yellow pea resulted in bread with lower volume at all levels of incorporation. Enriched bread can be produced by incorporating pulse flours at up to 12.5% (wt/wt) without significant effect on the quality of bread, with chickpeas possessing better baking properties than yellow pea or lentil.