期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 78, 期 -, 页码 361-366出版社
ELSEVIER
DOI: 10.1016/j.lwt.2016.12.030
关键词
Bread; Wheat; Carob; Lentils
资金
- Italian MiPAAF
Blending wheat flour with carob seed or green lentil flour at 5-6%, 10-12% or 24% level modified the dough's technological properties and bread characteristics. Carob seed flours increased dough tenacity while reducing extensibility, whereas lentil flour reduced dough tenacity, extensibility and strength. Carob seed flours increased water absorption up to about 40%. Flours from all legumes increased dough development time (carob flours more than lentils flour). Lentil flour strongly decreased the stability due to weakening of the gluten network. In a baking test, however, all blends gave acceptable loaves. Blending the wheat flour with 5-6% legume flour generally did not alter the loaf volume. However, increasing the legume flour to 10-12% or 24% reduced the loaf volume, except when supplemented with refined carob seed flour at 10%, which increased it. Carob flour and especially lentil flour enriched bread with lysine-rich proteins, dietary fibre, phenolic compounds and lignans and in general increased its antioxidant power. The nutritional value of lentils and the technological properties of carob are useful in increasing nutritional and functional value of wheat bread. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据