ArticleFoods (Basel, Switzerland)2023
Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 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
- Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses.Food chemistry: X · 2026Article
- Qualitative Characteristics of Semolina-Pulse Flour Mixes and Related Breads.Foods (Basel, Switzerland) · 2025Article
- Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction.Food chemistry: X · 2025Article
- Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread.Food chemistry: X · 2024Article
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Authors and funding
5 authors.
Funding
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Abstract
The present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10-50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked under-pressure-steamed (N) green pea flour were evaluated for their rheological, nutritional, and technological features. Compared to wheat flour, legumes had lower viscosity but higher water absorption, development time, and lower retrogradation. Bread made with C10 and P10 showed similar specific volume, cohesiveness, and firmness to the control, whereas addition levels beyond 10% decreased specific volume and increased firmness. During storage, incorporating legume flour (10%) delayed staling. Composite bread increased proteins and fiber. C30 had the lowest rate of starch digestibility, while pre-heated flour increased starch digestibility. In conclusion, P and N can be considered valuable ingredients for making soft and stable bread.
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Registered trials
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