13 research outputs found
Effect of Pulse Flours on the Physiochemical Characteristics and Sensory Acceptance of Baked Crackers.
Pulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad-bean (Vicia faba), yellow-pea and green-pea (Pisum sativum) flours were each blended with wheat flour at 40% in the formulation of chemically leavened crackers. The effects of flour type and baking time on the physiochemical properties, sensory acceptability, nutritional composition and antioxidant activity of the crackers were observed in comparison with 100% wheat crackers. Broad-bean crackers had the highest protein content and antioxidant activity (13 g per 100 g DM and 38.8 mgAAE per 100 g DM, respectively). Yellow-pea crackers had the highest fibre content (12 g per 100 g DM). Physical dimensions and colour attributes were significantly affected by pulse-flour substitution. Yellow-pea and broad-bean crackers were significantly preferred by consumers compared to the control, demonstrating the potential application of these flours to improve the eating quality and nutritional profile of crackers
Oat–buckwheat breads – technological quality, staling and sensory properties
peer reviewedThe technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour
(BF) were analysed. Significant differences in protein and ash content were found in the experimental breads
due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe
increased, a deterioration in the technological properties of the dough and bread as well as an increase in the
crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly
enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the
recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling.
The proposed bakery products can be attractive to consumers who are looking for new food products