Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean

Evidence of a Synergistic Effect between Pea Seed and Wheat Grain Endogenous Phytase Activities

Distribution of phytic acid and phytase activity in pea seeds was analyzed and compared with those in wheat grains under identical assay conditions (55 °C, pH 5.5). Most total phytic acid content and phytase activity were found in pea cotyledons. In wheat grains, debranning resulted in a 70% reduction in phytic acid content, whereas more than 40% of the total phytase activity remained. The possibility to hydrolyze phytic acid by use of ground debranned wheat as a source of phytase in blends with pea cotyledon flour was investigated. The Michaelis-Menten parameters for each endogenous enzyme were identified and used to predict the rate of phytic acid hydrolysis. Results demonstrate a synergistic effect between the two phytase activities, enabling a 70-95% reduction of phytic acid depending on pea/wheat flour ratios in a relatively short time (4 h). This reduction appears to be able to increase zinc bioavailability but remains insufficient for iron.

Development and analysis of composite flour bread

The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), and V-III (WF: SF: MF: MKF = 60:14:13:13). Pertinent functional, physico-chemical and organoleptic attributes were studied in composite flour variations and their bread preparations. Physical characteristics of the bread variations revealed a percentage decrease in loaf height (14 %) and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters.

Incorporation of pulse flours of different particle size in relation to pita bread quality

BACKGROUND

To increase pulse consumption, pita bread was fortified with pulse flours milled from green lentils, navy beans and pinto beans, which were ground to produce fine and coarse flours. Pita breads were prepared using composite flours containing pulse flours (25, 50, 75%) and wheat flour or 100% pulse flours and adjusting the amount of water required for mixing based on farinograph water absorption. Pita bread quality was evaluated according to diameter, pocket height, specific loaf volume, texture and crust colour.

RESULTS

Blends made from pulse flours with coarse particle size showed higher rates of water absorption. All composite flours and 100% pulse flours produced pitas with pockets, confirming their suitability for this product. Crust colour of pitas was affected less by navy bean flour than by lentil flour. Pita breads made with pinto bean flour were superior in texture. Overall, navy and pinto bean flours appeared more suitable for pita bread. Flours with coarse particle sizes produced pitas with better colour and texture. Sensory parameters of pitas containing 25% coarse pinto or navy bean flour were as good as or better than those from the wheat control.

CONCLUSION

Acceptable pita breads can be made using pulse flours, although the substitution level is limited to 25%.

Stability of lutein in wholegrain bakery products naturally high in lutein or fortified with free lutein

Lutein is a yellow pigment found in common foods that promotes the health of eyes and skin and is associated with reduced risk of age-related macular degeneration and cataracts. In the present study, selected high-lutein wheat and corn were milled into wholegrain flours by two mills to improve flour uniformity. The high-lutein and lutein-fortified wholegrain flours were processed into breads, cookies, and muffins to study lutein stability during baking and subsequent storage. Lutein and its isomers were separated, identified, and quantified by LC-UV/vis and LC-MS following extraction with water-saturated 1-butanol. Baking resulted in a significant reduction in all-trans-lutein and the formation of cis-lutein and cis-zeaxanthin isomers. Subsequent storage at ambient temperature had a slight impact on the content of all-trans-lutein. Effects of processing were more pronounced in lutein-fortified products, and the degradation rate of lutein was influenced by concentration and baking recipe. Fortified cookies and muffins showed greater lutein reduction compared with bread. Despite the significant reduction in lutein, the fortified bakery products still possessed reasonable amounts per serving that would enhance daily intake and consumption of wholegrain foods.