Published in Applied Research
Grass pea wholemeal in the white bread production

Kasprzak and Rzedzicki, two researchers of the University of Life Science in Lublin (Poland), have investigated the use of grass pea wholemeal for modification of the chemical composition, physical properties and sensory properties of traditional white bread, substituting the 1.5-12% of the wheat flour content of the traditional bread formulation with grass pea meal.

Results of this study demonstrate that increasing the grass pea meal content from 1.5 to 12% increased the bread yield from 130.7 to 136.3%. An improvement was also noted in baking loss with increasing grass pea content from 15.01 to 9.11%, and in the total baking loss from 16.56 to 12.23%. Increasing the pulse content caused a decrease in the bread volume from 100 g of flour value from 505 to 359 cm3, and a decrease in bread crumb porosity from 81 to 61%. The inclusion of the pulse component caused only a slight decrease in the sensory score of the bread as compared with that given to the traditional wheat bread.

The findings demonstrate that the replacement of wheat flour with grass pea wholemeal has a highly favourable effect on the chemical composition of the bread; the experimental bread produced with 12% of grass pea meal had a protein content of 14.51% dry wt. and a total dietary fibre content of 8.75% dry wt.

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