EKMEKLİK BUĞDAY UNUNA FARKLI BAKLAGİL UNLARI İLAVESİNİN EKMEK KALİTESİ ÜZERİNE ETKİLERİNİN BELİRLENMESİ
Project no. 690 · Status: Kapanmış · 2015
Summary
EFFECTS oF LEGUME FLOURS oN tHE QUALITY CHARACTERISTICS oF WHEAT BREAD Bread is one of the most consumed food product in human diet. Today, consumers take more care of their own health and, they are more concerned in consuming the enriched food products in their diets. Legumes have important nutrients, and they are one of the alternative ingredients used in the production of enriched bread. Legume flours are generally used as a substitute for wheat flour in breadmaking. However, the substitution of wheat flour by other seed flours causes significant adverse effects on the rheological properties of dough and the quality characteristics of final product. The aim of this project is to determine the rheological properties, and the bread quality characteristics of 5, 10 and 20 % legume flours (broad bean, kidney bean, chickpea, red lentil and green lentil flours) substituted wheat flour samples. In this study, the substitution of wheat flour with broad bean, kidney bean, chickpea, red lentil and green lentil flours at 5, 10 and 20% levels caused adverse effects on the kneading and handling properties of dough. We found that the wheat bread had the highest volume value among bread samples. However, the chickpea flour, red lentil flour and green lentil flour at 5 and 10% substitution levels exhibited better bread volume values compared to the other samples. The remarkable adverse effects on the textural properties of bread crumb were found when the wheat flour was substituted with the legume flours used in this study at 20% level, especially when the wheat flour was substituted with the green lentil flour at 5, 10 and 20% levels. The considerable positive effects on the textural properties of bread crumb were determined when the wheat flour was substituted with the broad bean flour at 5% level.