ArticleFoods (Basel, Switzerland)2021
Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Comparative Analysis of Pretreatment Methods for High-Content Red Kidney Bean Bread: Effects on Processing Characteristics and Bread Quality.Foods (Basel, Switzerland) · 2026Article
- Impact of Heat-Treated Lentil Flour on Technological, Nutritional and Sensory Characteristics of Wheat Bread.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Qualitative Characteristics of Semolina-Pulse Flour Mixes and Related Breads.Foods (Basel, Switzerland) · 2025Article
- Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties.Life (Basel, Switzerland) · 2025Article
- The Effects of Die Temperature and Screw Speed on Extruded Pulse Flours and Their Application in Bread Production.Food science & nutrition · 2025Article
- Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction.Food chemistry: X · 2025Article
- Developing Protein-Enriched Wholegrain Bread With Different Plant Protein Isolates.Journal of food science · 2025Article
- Physicochemical and Sensory Evaluation of Spreads Derived from Fruit Processing By-Products.Foods (Basel, Switzerland) · 2025Article
- Effect of buckwheat bran protein enzymatic hydrolysates on the rheological, textural and structural properties of non-fermented wheat dough.Food chemistry: X · 2025Article
- Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.Foods (Basel, Switzerland) · 2024Article
- Article
- Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Current research in food science · 2024Article
- Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism.Foods (Basel, Switzerland) · 2023Article
- A Comprehensive Review of Pea (Foods (Basel, Switzerland) · 2023Review
- Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making.Foods (Basel, Switzerland) · 2023Article
- Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception.Foods (Basel, Switzerland) · 2023Article
- Sustainable plant-based ingredients as wheat flour substitutes in bread making.NPJ science of food · 2022Review
- The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.Plants (Basel, Switzerland) · 2022Article
- Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10-20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite doughs, particularly at 20% substitution; instead, at 10% addition (either raw or roasted YSP flour), there were no effects on dough rheology and bread textural properties. Breads fortified with roasted YSP flour at levels >10% exhibited lower loaf-specific volume and harder crumb compared to control (bread without YSP flour). Moreover, only breads with 20% roasted YSP flour displayed a significantly higher staling extent and rate, compared to control, as assessed by large deformation mechanical testing and calorimetry (starch retrogradation) of crumb preparations. This formulation also showed a large increase in β-sheets and β-turns at the expense of α-helix and random coil conformations in protein secondary structure as assessed by FTIR spectroscopy. Roasting of YSP effectively masked the "beany" and "grass-like" off-flavors of raw YSP flour at 10% substitution. Overall, roasted YSP flour at the 10% level was successfully incorporated into wheat bread formulations without adversely affecting dough rheology, bread texture, and shelf-life, resulting in final products with a pleasant flavor profile.
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