ArticleFoods (Basel, Switzerland)2021
Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread.
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 8 papers.
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Who cites it
8 citing papers in PubMed.
- Valorisation of Pea Pod by-Product Through Lactic Acid Bacteria Fermentation and Application in Cookie Production.Food science & nutrition · 2026Article
- Application of Broccoli Stalk Powder in Bread Formulations.Molecules (Basel, Switzerland) · 2026Article
- Bioactive Properties of Peptides Obtained from the Enzymatic Hydrolysis of Mesquite (Foods (Basel, Switzerland) · 2026Article
- Functional Potential of Peruvian Fava Bean Flours in Bread: Antioxidant Activity and Phenolic Bioaccessibility.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.Foods (Basel, Switzerland) · 2025Review
- Muffin-Type Bakery Product Based on Mexican Mesquite (Foods (Basel, Switzerland) · 2023Article
- Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Foods (Basel, Switzerland) · 2023Article
- Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation.Foods (Basel, Switzerland) · 2022Review
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Authors and funding
6 authors.
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Abstract
In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41-47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume-wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.
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