Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Abstract

The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume flours in the mixtures resulted in different viscoelastic properties of the dough. The results showed a weakening of the protein network depending on the amount of legume flour added and on the specific legume flour. On the contrary, all samples with a higher proportion of legume flour showed an increased resistance to starch retrogradation. All flours had the ability to produce a sufficient volume of fermenting gases, with the exception of flours with a higher addition of broad bean flour, and the baking test confirmed a lower bread volume for bread with this addition. The results of the sensory evaluation indicated that legume flour additions resulted in breads with an acceptable sensory quality, in the case of additions of 5% at the same level as the bread controls, or even better. The aromas and flavors of the added non-cereal ingredients improved the sensory profile of wheat-rye bread. Breads with additions of chickpea, common bean and broad bean had a considerable proportion of darker colors in comparison to the control bread and bread with red lentil.

Keywords: Mixolab; Rheofermentometer; baking test; broad bean flour; chickpea flour; common bean flour; dough rheology; gas retention; loaf volume; red lentil flour; sensory evaluation; wheat-rye flour.

Figure 1

C2 Minimum consistency (Nm). [C1–C1.2] Weakening based on mechanical work at 30 °C. [C1.2–C2] Protein weakening based on temperature increase. * values are significantly different (p < 0.05) compared to control. K = WF(50) + RF(50); Ch5 = WF(50) + RF(45) + ChF(5); Ch10 = WF(50) + RF(40) + ChF(10); Ch15 = WF(50) + RF(35) + ChF(15); CB5 = WF(50) + RF(45) + CBF(5); CB10 = WF(50) + RF(40) + CBF(10); CB15 = WF(50) + RF(35) + CBF(15); BB5 = WF(50) + RF(45) + BBF(5); BB10 = WF(50) + RF(40) + BBF(10); BB15 = WF(50) + RF(35) + BBF(15); RL5 = WF(50) + RF(45) + RLF(5); RL10 = WF(50) + RF(40) + RLF(10); RL15 = WF(50) + RF(35) + RLF(15).

Figure 2

Influence of legume flour addition on torque for starch gelatinization (C3), cooking stability (C4/C3 value) and resistance to retrogradation (C5-C4 value). * values are significantly different (p < 0.05) compared to control. K = WF(50) + RF(50); Ch5 = WF(50) + RF(45) + ChF(5); Ch10 = WF(50) + RF(40) + ChF(10); Ch15 = WF(50) + RF(35) + ChF(15); CB5 = WF(50) + RF(45) + CBF(5); CB10 = WF(50) + RF(40) + CBF(10); CB15 = WF(50) + RF(35) + CBF(15); BB5 = WF(50) + RF(45) + BBF(5); BB10 = WF(50) + RF(40) + BBF(10); BB15 = WF(50) + RF(35) + BBF(15); RL5 = WF(50) + RF(45) + RLF(5); RL10 = WF(50) + RF(40) + RLF(10); RL15 = WF(50) + RF(35) + RLF(15).

Figure 3

Curves recorded with the Mixolab. (a) recorded torque profile in the control sample and samples with an addition of legume flours at an amount of 5%; (b) recorded torque profile in the control sample and samples with an addition of legume flours at an amount of 15%; Green—WF(50) + RF(50); Turquoise—addition of BBF; Brown—addition of RLF; Ochre—addition of ChF; Blue—addition of CBF.

Figure 4

Mixolab calculated parameters alpha, beta and gamma slopes. * values are significantly different (p < 0.05) compared to control. K + WF(50) + RF(50); Ch5 + WF(50) + RF(45) + ChF(5); Ch10 + WF(50) + RF(40) + ChF(10); Ch15 + WF(50) + RF(35) + ChF(15); CB5 + WF(50) + RF(45) + CBF(5); CB10 + WF(50) + RF(40) + CBF(10); CB15 + WF(50) + RF(35) + CBF(15); BB5 + WF(50) + RF(45) + BBF(5); BB10 + WF(50) + RF(40) + BBF(10); BB15 + WF(50) + RF(35) + BBF(15); RL5 + WF(50) + RF(45) + RLF(5); RL10 + WF(50) + RF(40) + RLF(10); RL15 + WF(50) + RF(35) + RLF(15).

Figure 5

Mixolab Profiler-complete characterization (protein network, starch and enzyme activity) of control flour and flour with legume addition of 15% by fundamental criteria: water absorption index, mixing index, gluten+ index, viscosity index, amylase index and retrogradation index.

Figure 6

Rheofermentometer curve (a) addition of chickpea flour; (b) addition of red lentil flour; (c) addition of common bean flour; (d) addition of broad bean flour. Green—WF(50) + RF(50); Red–addition of 5%; Blue—addition of 10%; Purple—addition of 15%.

Figure 7

Retention volume—CO₂ volume in mL still retained in the dough at the end of the test, by Rheofermentometer, calculated in % in comparison to a control sample WF(50)+RF(50). The trend line indicates a trend of decreasing retention volume in doughs with the addition of legume flour. * values are significantly different (p < 0.05) compared to control. K = WF(50) + RF(50); Ch5 = WF(50) + RF(45) + ChF(5); Ch10 = WF(50) + RF(40) + ChF(10); Ch15 = WF(50) + RF(35) + ChF(15); CB5 = WF(50) + RF(45) + CBF(5); CB10 = WF(50) + RF(40) + CBF(10); CB15 = WF(50) + RF(35) + CBF(15); BB5 = WF(50) + RF(45) + BBF(5); BB10 = WF(50) + RF(40) + BBF(10); BB15 = WF(50) + RF(35) + BBF(15); RL5 = WF(50) + RF(45) + RLF(5); RL10 = WF(50) + RF(40) + RLF(10); RL15 = WF(50) + RF(35) + RLF(15).

Figure 8

Bread volume and bread aspect ratio by Volscan profiler. (a) control wheat-rye bread; (b) bread with RLF 5% (bread with the addition of legume flour with the highest volume); (c) bread with BBF 15% (bread with the addition of legume flour with the lowest volume).

Figure 9

Bread volume of trial breads. Comparing breads with the addition of 5%, 10% and 15% of legume flour. * values are significantly different (p < 0.05) compared to control. K = WF(50) + RF(50); Ch5 = WF(50) + RF(45) + ChF(5); Ch10 = WF(50) + RF(40) + ChF(10); Ch15 = WF(50) + RF(35) + ChF(15); CB5 = WF(50) + RF(45) + CBF(5); CB10 = WF(50) + RF(40) + CBF(10); CB15 = WF(50) + RF(35) + CBF(15); BB5 = WF(50) + RF(45) + BBF(5); BB10 = WF(50) + RF(40) + BBF(10); BB15 = WF(50) + RF(35) + BBF(15); RL5 = WF(50) + RF(45) + RLF(5); RL10 = WF(50) + RF(40) + RLF(10); RL15 = WF(50) + RF(35) + RLF(15).

Figure 10

Sensory evaluation of the trial breads by means of a 100-point system. K = WF(50) + RF(50); Ch5 = WF(50) + RF(45) + ChF(5); Ch10 = WF(50) + RF(40) + ChF(10); Ch15 = WF(50) + RF(35) + ChF(15); CB5 = WF(50) + RF(45) + CBF(5); CB10 = WF(50) + RF(40) + CBF(10); CB15 = WF(50) + RF(35) + CBF(15); BB5 = WF(50) + RF(45) + BBF(5); BB10 = WF(50) + RF(40) + BBF(10); BB15 = WF(50) + RF(35) + BBF(15); RL5 = WF(50) + RF(45) + RLF(5); RL10 = WF(50) + RF(40) + RLF(10); RL15 = WF(50) + RF(35) + RLF(15).

Figure 11

Intensity of the crust and crumb color rated by a 5-point system, 1 = least intensive color, 5 = most intensive color. K = WF(50) + RF(50); Ch5 = WF(50) + RF(45) + ChF(5); Ch10 = WF(50) + RF(40) + ChF(10); Ch15 = WF(50) + RF(35) + ChF(15); CB5 = WF(50) + RF(45) + CBF(5); CB10 = WF(50) + RF(40) + CBF(10); CB15 = WF(50) + RF(35) + CBF(15); BB5 = WF(50) + RF(45) + BBF(5); BB10 = WF(50) + RF(40) + BBF(10); BB15 = WF(50) + RF(35) + BBF(15); RL5 = WF(50) + RF(45) + RLF(5); RL10 = WF(50) + RF(40) + RLF(10); RL15 = WF(50) + RF(35) + RLF(15).

Figure 12

Color spectra by E-eye. (a) bread with addition of chickpea flour; (b) bread with addition of common bean flour; (c) bread with addition of broad bean flour; (d) bread with addition of red lentil flour; (e) control bread. K = WF(50) + RF(50); ChF_5 = WF(50) + RF(45) + ChF(5); ChF_10 = WF(50) + RF(40) + ChF(10); ChF_15 = WF(50) + RF(35) + ChF(15); CBF_5 = WF(50) + RF(45) + CBF(5); CBF_10 = WF(50) + RF(40) + CBF(10); CBF_15 = WF(50) + RF(35) + CBF(15); BBF_5 = WF(50) + RF(45) + BBF(5); BBF_10 = WF(50) + RF(40) + BBF(10); BBF_15 = WF(50) + RF(35) + BBF(15); RLF_5 = WF(50) + RF(45) + RLF(5); RLF_10 = WF(50) + RF(40) + RLF(10); RLF_15 = WF(50) + RF(35) + RLF(15).