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Article

Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours

1
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
2
Center for Grain and Animal Health Research, Agricultural Research Service, USDA, 1515 College Ave, Manhattan, KS 66502, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Péter Sipos
Processes 2021, 9(9), 1687; https://doi.org/10.3390/pr9091687
Received: 24 August 2021 / Revised: 15 September 2021 / Accepted: 16 September 2021 / Published: 21 September 2021
(This article belongs to the Special Issue Processing and Properties Analysis of Grain Foods)
Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stability, development time and bread volume, and accelerated bread retrogradation. The incorporation of 5% yellow pea flour led to a similar bread quality as that with only whole wheat flour. Among all the tested pulse flours, the composite flour containing yellow pea flour or chickpea flour had overall better potential for bread making by providing good dough handling properties and product quality. This study will benefit the development of more nutritious food products by combining cereal and pulse ingredients. View Full-Text
Keywords: whole grain bread; pulse; yellow pea; green pea; lentil; chickpea; Mixolab; dough rheology; bread texture whole grain bread; pulse; yellow pea; green pea; lentil; chickpea; Mixolab; dough rheology; bread texture
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MDPI and ACS Style

Zhang, Y.; Hu, R.; Tilley, M.; Siliveru, K.; Li, Y. Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours. Processes 2021, 9, 1687. https://doi.org/10.3390/pr9091687

AMA Style

Zhang Y, Hu R, Tilley M, Siliveru K, Li Y. Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours. Processes. 2021; 9(9):1687. https://doi.org/10.3390/pr9091687

Chicago/Turabian Style

Zhang, Yiqin, Ruijia Hu, Michael Tilley, Kaliramesh Siliveru, and Yonghui Li. 2021. "Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours" Processes 9, no. 9: 1687. https://doi.org/10.3390/pr9091687

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