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Effect of lentil and bean flours on rheological and baking properties of wheat dough

Zlatica Kohajdová, Jolana Karovičová, and Michal Magala

Department of Food Science and Technology, Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, SK-812 37, Bratislava, Slovakia



Abstract: The potential of legume flours (lentil and bean) in bakery applications was investigated. The study indicated that legume flours were characterised by high protein (27.30–27.35 mass %) and total dietary fibre (14.91–21.52 mass %), relatively high water holding capacity (4.71–5.42 g g−1), and good emulsifying properties (emulsifying capacity: 32.73–46.96 cm3 per 100 cm3 and emulsion stability: 60.52–90.90 cm3 per 100 cm3). Fine wheat flour was partially substituted with 10 mass %, 20 mass %, and 30 mass % levels of lentil and bean flours in order to study their farinographic characteristics and baking behaviour. The addition of legume flours increased water absorption capacity (from 58.50 mass % to 74.90 mass %) and dough development time (from 3.50 min to 5.50 min), whereas dough stability was reduced (from 6.67 min to 2.30 min). The presence of legume flours in dough negatively affected the physical parameters of baked rolls and resulted in the reduction in volume, specific volume, and cambering. Sensory evaluation showed that the most acceptable baked rolls were obtained when the wheat-legume blend flour containing 10 mass % of legume flour was applied. Higher levels of legume flours in the products adversely affected the shape, crust colour, crumb elasticity, and hardness of the final products.

Keywords: legumes – flour – rheology – baked rolls – quality

Full paper is available at

DOI: 10.2478/s11696-012-0295-3


Chemical Papers 67 (4) 398–407 (2013)

Tuesday, June 18, 2024

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