Bread-making properties of varying size pulse flours at different ratios of application in composites with refined wheat flour

Authors: NKURIKIYE, ERIS - Kansas State University; Tilley, Michael - Mike; SILIVERU, KALIRAMESH - Kansas State University; LI, YONGHUI - Kansas State University

Submitted to: Journal of Texture Studies
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/14/2023
Publication Date: 2/15/2023
Citation: Nkurikiye, E., Tilley, M., Siliveru, K., Li, Y. 2023. Bread-making properties of varying size pulse flours at different ratios of application in composites with refined wheat flour. Journal of Texture Studies. https://doi.org/10.1111/jtxs.12742.
DOI: https://doi.org/10.1111/jtxs.12742

Interpretive Summary: Pulses are highly nutritious, rich in protein, dietary fibers, vitamins and minerals, and other bioactive compounds beneficial to human health. They are also classified as low glycemic index food which makes them healthier for diabetics than most cereal grains such as rice and wheat. While pulses are limiting in amino acids such as methionine and tryptophan, they can complement cereals by providing lysine which is the main limiting amino acid in cereals. To determine the effect of flour particle size and pulse type on end-product quality, commercial lentil, chickpea and yellow pea grain were milled and separated into small, medium, and large particle sized flours. The bread-making properties of refined pulse flour when incorporated in refined wheat flour was examined with the specific objectives to: (1) identify the most suitable pulse flour to incorporate in the white pan bread; (2) determine the optimum level of incorporation; and (3) evaluate the effect of the pulse particle size on the white pan bread. The particle size of the pulse flours did not significantly affect the bread volume or the texture, and increasing the pulse flour incorporation decreased the bread volume while the hardness of the bread increased. The crust color darkened as the pulse flour incorporation was increased, while the effect on crumb color was marginable. Among the three pulses, chickpea performed the best, while yellow pea produced bread with lower volume at all levels of incorporation. The incorporation of pulses was optimal at or below 12.5%, and chickpea was more suitable for incorporation. The results from the study serve as a tool for developing incorporation strategies for different pulses into white pan bread for novel food products.

Technical Abstract: There 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 white pan when incorporated into refined wheat flour. Pulse grains were roller milled into different particle sizes (S, M, and L), and each refined pulse flour was incorporated in refined wheat flour at levels of 5, 12.5, and 20% (w/w). 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, and increasing the pulse flour incorporation decreased the bread volume while the hardness of the bread increased. The crust color darkened as the pulse flour incorporation was increased, while the effect on crumb color was marginable. Among the three pulses, chickpea performed the best while yellow pea produced bread with lower volume at all levels of incorporation. The incorporation of pulses was optimal at or below 12.5%, and chickpea is more suitable for incorporation. Enriched bread can be produced by incorporating pulse flours at a level of 12.5% (w/w) or lower with a small effect on the quality of bread. Chickpeas possess better baking properties than yellow peas or lentils when incorporated into refined wheat flour.