ArticleFoods (Basel, Switzerland)2022
Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 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
- Functional enhancement of traditional taralli through lentil hulls and tritordeum flour integration: nutritional, metabolomic, and sensory insights.Food chemistry: X · 2026Article
- Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses.Food chemistry: X · 2026Article
- Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour.Foods (Basel, Switzerland) · 2026Article
- Effect of Regulating Corn Glutelin Peptides via the Plastein Reaction on Its Physicochemical Characteristics and the Quality of Baked Bread.Foods (Basel, Switzerland) · 2026Article
- Chemical, Nutritional, Antinutritional, Physical and Technological Characterization of Breads Containing Germinated and Non-Germinated Black Lentil Flours Under Different Fermentation Conditions.Molecules (Basel, Switzerland) · 2026Article
- Quality and chemical safety of wheat bread enriched with untreated, milled, andFood chemistry: X · 2026Article
- Development of Organic Sourdough Bread with Paste from Germinated Seeds.Foods (Basel, Switzerland) · 2025Article
- Germinated/fermented legume flours as functional ingredients in wheat-based bread: A review.Journal of food science · 2025Review
- Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread.Food chemistry: X · 2024Article
- Comparative Analysis of Vitamin, Mineral Content, and Antioxidant Capacity in Cereals and Legumes and Influence of Thermal Process.Plants (Basel, Switzerland) · 2024Article
- Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout.Foods (Basel, Switzerland) · 2024Article
- Comprehensive Analyses of Breads Supplemented with Tannic Acids.Foods (Basel, Switzerland) · 2023Article
- Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form.Foods (Basel, Switzerland) · 2023Article
- Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing.Antioxidants (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors.
Funding
Abstract
The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition presented a higher resistance to flow deformability of the dough. Dough microstructure as analyzed using EFLM showed an increase in the protein area (red color) and a decrease in the starch (green color) amount with the increased level of LGF addition in the wheat flour. It was found that the LGF addition led to the improvement of the porosity, specific volume, and elasticity of the bread samples. The breads with LGF addition were darker and had a slightly reddish and yellowish tint. The bread textural parameters highlighted significant (p < 0.05) higher values for firmness and gumminess and significant (p < 0.05) lower ones for cohesiveness and resilience for the bread with LGF addition when compared with the control. The bread samples with a 2.5% and 5% addition had a more dense structure of the crumb pores. Regarding sensory evaluation, the bread samples with LGF addition in the wheat flour were well appreciated by the consumers. The addition also was desirable due to the fact that it supplemented bread with a greater amount of protein and minerals due to the composition of lentil grains. Therefore, LGF could be successfully used as an ingredient for bread making in order to obtain bread with an improved quality.
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