Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes

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dc.contributor.authorCacak-Pietrzak, Grażyna
dc.contributor.authorSujka, Jerzy
dc.contributor.authorKsiężak, Jerzy
dc.contributor.authorBojarszczuk, Jolanta
dc.contributor.authorZiarno, Małgorzata
dc.contributor.authorStudnicki, Marcin
dc.contributor.authorKrajewska, Anna
dc.contributor.authorDziki, Dariusz
dc.date.accessioned2024-04-19T14:04:54Z
dc.date.available2024-04-19T14:04:54Z
dc.date.issued2024-04-18
dc.description.abstractThis study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochem ical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume addi tives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.
dc.identifier.citationCacak-Pietrzak, G.; Sujka, K.; Ksi˛ezak, J.; Bojarszczuk, J.; Ziarno, M.; ˙ Studnicki, M.; Krajewska, A.; Dziki, D. Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes. Foods 2024, 13, 1244. https://doi.org/10.3390/foods13081244
dc.identifier.citationFoods 2024, Vol. 13, 1244
dc.identifier.doi10.3390/foods13081244
dc.identifier.urihttps://bc.iung.pl/handle/123456789/1210
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofseries13; 1244
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectlegume seeds
dc.subjectchickpeas
dc.subjectfield bean
dc.subjectpea
dc.subjectantioxidant activity
dc.subjectcolor
dc.subjecttexture
dc.subjectquality
dc.subjectsensory analysis
dc.subjectlentil
dc.titleAssessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes
dc.typeArticle
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