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Reitano M, Selvaggi R, Chinnici G, Pappalardo G, Yagi K, Pecorino B. Athletes preferences and willingness to pay for innovative high-protein functional foods. Appetite 2024; 203:107687. [PMID: 39307463 DOI: 10.1016/j.appet.2024.107687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 09/18/2024] [Accepted: 09/19/2024] [Indexed: 09/25/2024]
Abstract
The growing number of athletes in the population leads to an increasing demand for high-protein functional foods to which food industries are trying to respond with new products and strategies that can meet the needs of athletes. An experimental auction was performed to elicit athletes' willingness to pay for an innovative high-protein bread, correlating it to specific food values. For a deeper understanding of the determinants of respondents' choices for high-protein bread and preferences regarding food values, the combination of Best-Worst Scaling and Cluster Analysis was used. The Cluster Analysis identified five different groups of athletes, each characterised by specific preferences and willingness to pay. Participants with high attention for the nutritional aspect and needs related to sports activity, are willing to pay more than the other ones. The investigated issue is crucial for customizing marketing strategies and meeting the needs of different athlete segments.
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Affiliation(s)
- Matilde Reitano
- Department of Agricultural, Food and Environment (Di3A), Agricultural Economics and Valuation Section, University of Catania, Via S. Sofia N. 98-100, 95123, Catania, Italy
| | - Roberta Selvaggi
- Department of Agricultural, Food and Environment (Di3A), Agricultural Economics and Valuation Section, University of Catania, Via S. Sofia N. 98-100, 95123, Catania, Italy.
| | - Gaetano Chinnici
- Department of Agricultural, Food and Environment (Di3A), Agricultural Economics and Valuation Section, University of Catania, Via S. Sofia N. 98-100, 95123, Catania, Italy
| | - Gioacchino Pappalardo
- Department of Agricultural, Food and Environment (Di3A), Agricultural Economics and Valuation Section, University of Catania, Via S. Sofia N. 98-100, 95123, Catania, Italy
| | - Kohei Yagi
- Kobe University, 1-1 Rokkodai-cho, Nada, Kobe, Japan
| | - Biagio Pecorino
- Department of Agricultural, Food and Environment (Di3A), Agricultural Economics and Valuation Section, University of Catania, Via S. Sofia N. 98-100, 95123, Catania, Italy
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Akhter MJ, Al-Amin M, Hossain MA, Kamal MM. Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:2662967. [PMID: 39132548 PMCID: PMC11315971 DOI: 10.1155/2024/2662967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 05/09/2024] [Accepted: 06/27/2024] [Indexed: 08/13/2024]
Abstract
This research investigated the impact of enriching bread with banana peel powder (BPP) on nutritional attributes, bioactive components, antioxidant activity, and sensory characteristics. Four bread samples were prepared and evaluated: S1 (control), S2 (5% BPP), S3 (7% BPP), and S4 (10% BPP). The addition of BPP resulted in a reduction in moisture content and an increase in ash, fat, protein, and fibre levels, while reducing overall carbohydrate content. Furthermore, BPP-enriched bread exhibited an increase in total phenolic content (TPC) (ranging from 28.46 to 42.38 mg GAE/100 g) and total flavonoid content (TFC) (ranging from 6.63 to 9.46 QE mg/g), indicating enhanced antioxidant properties. The DPPH assay demonstrated the antioxidant potential of BPP-incorporated bread, with the radical scavenging activity (RSA) increasing from 18.84% to 53.03% with increasing BPP enrichment. Color assessment revealed changes in both crust and crumb, with a decrease from 78.46 to 40.53 in the lightness (L∗) value of the crust and from 61.21 to 41.10 in the lightness (L∗) value of the crumb. Additionally, changes in a∗ and b∗ values were observed. The a∗ values varied between 17.59 and 12.42 for the crust and between 6.96 and 5.89 for the crumb. The b∗ values varied between 31.61 and 23.65 for the crust and between 19.63 and 16.58 for the crumb. Sensory evaluation suggested that up to 5% BPP inclusion in bread mirrored the texture, taste, appearance, and overall acceptability of control bread, but enrichment beyond 5% resulted in lower sensory scores. In summary, the incorporation of BPP significantly influenced various aspects of bread, highlighting its potential for applications in the food and industry sectors.
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Affiliation(s)
- Most. Jesmin Akhter
- Department of Food Processing and PreservationFaculty of EngineeringHajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Md. Al-Amin
- Department of Food Processing and PreservationFaculty of EngineeringHajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Md Akram Hossain
- Department of Food Processing and PreservationFaculty of EngineeringHajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Md. Murtuza Kamal
- Department of Food Processing and PreservationFaculty of EngineeringHajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
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Mesta-Corral M, Gómez-García R, Balagurusamy N, Torres-León C, Hernández-Almanza AY. Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges. Foods 2024; 13:2062. [PMID: 38998567 PMCID: PMC11241233 DOI: 10.3390/foods13132062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 06/22/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quality of this raw material decreases during its industrial processing, decreasing the value of fibers, proteins, and minerals. Therefore, bread has become a product of high interest to increase its nutritional value. Due to the high consumption of bread, this paper provides a general description of the physicochemical and rheological changes of the dough, as well as the sensory properties of bread by incorporating alternative flours such as beans, lentils, and soy (among others). The reviewed data show that alternative flours can improve fiber, macro, and micronutrient content. The high fiber content reduces the quality of the texture of the products. However, new processing steps or cooking protocols, namely flour proportions, temperature, cooking, and fermentation time, can allow adjusting production variables and optimization to potentially overcome the decrease in sensory quality and preserve consumer acceptance.
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Affiliation(s)
- Mariana Mesta-Corral
- Food Products Research and Development Lab, Unidad Torreón, School of Biological Science, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
- Center for Interdisciplinary Studies and Research, Unidad Saltillo, Universidad Autonoma de Coahuila, Arteaga 25350, Coahuila, Mexico
| | - Ricardo Gómez-García
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Nagamani Balagurusamy
- Laboratorio de Biorremediación, Unidad Torreón, Facultad de Ciencias Biológicas, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
| | - Cristian Torres-León
- Research Center and Ethnobiological Garden, Unidad Torreón, Universidad Autonoma de Coahuila, Viesca 27480, Coahuila, Mexico
- Agri-Food and Agro-Industrial Bioeconomy Research Group, Unidad Torreón, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
| | - Ayerim Y Hernández-Almanza
- Food Products Research and Development Lab, Unidad Torreón, School of Biological Science, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
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Johnston C, Ying Leong S, Teape C, Liesaputra V, Oey I. In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction. Food Res Int 2023; 174:113630. [PMID: 37986480 DOI: 10.1016/j.foodres.2023.113630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2023] [Revised: 10/17/2023] [Accepted: 10/21/2023] [Indexed: 11/22/2023]
Abstract
The trend of incorporating faba bean (Vicia faba L.) in breadmaking has been increasing, but its application is still facing technological difficulties. The objective of this study was to understand the influence of substituting the wheat flour (WF) with 10, 20, 30 and 40 % mass of whole bean flour (FBF) or 10 and 20 % mass of faba bean protein-rich fraction (FBPI) on the quality (volume, specific volume, density, colour, and texture), nutritional composition (total starch, free glucose, and protein contents), and kinetics of in vitro starch and protein digestibility (IVSD and IVPD, respectively) of the breads. Automated image analysis algorithm was developed to quantitatively estimate the changes in the crumb (i.e., air pockets) and crust (i.e., thickness) due to the use of FBF or FBPI as part of the partial substitution of wheat flour. Higher levels of both FBF and FBPI substitution were associated with breads having significant (p < 0.05) lower (specific) volume (at least 25 % reduction) and higher density (up to 35 %), increased brownness (up to 49 % and 78 % for crust and crumb respectively), and up to 2.3-fold increase in hardness. Result from the image analysis has provided useful insights on how FBF and FBPI affecting bread characteristics during baking such as loss of crumb expansion, decrease in air pocket expansion and increase in crust thickness. Overall, incorporation of FBF or FBPI in wheat bread were favourable in reducing the starch content and improving the protein content and IVPD of wheat bread. Since bread remains as a staple food due to its convenience, versatility and affordability for individuals and families on a budget, wheat bread enriched with faba bean could be a perfect food matrix to increase daily protein intake.
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Affiliation(s)
- Courtney Johnston
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North 4442, New Zealand; School of Biosciences, Taylor's University Lakeside Campus, Subang Jaya, Selangor 47500, Malaysia
| | - Callum Teape
- Department of Computer Science, University of Otago, Dunedin 9054, New Zealand
| | - Veronica Liesaputra
- Department of Computer Science, University of Otago, Dunedin 9054, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North 4442, New Zealand.
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Rivera J, Siliveru K, Li Y. A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications. Crit Rev Food Sci Nutr 2022; 64:4179-4201. [PMID: 38708867 DOI: 10.1080/10408398.2022.2139223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The increasing world population requires the production of nutrient-rich foods. Protein is an essential macronutrient for healthy individuals. Interest in using plant proteins in foods has increased in recent years due to their sustainability and nutritional benefits. Dry and wet protein fractionation methods have been developed to increase protein yield, purity, and functional and nutritional qualities. This review explores the recent developments in pretreatments and fractionation processes used for producing pulse protein concentrates and isolates. Functionality differences between pulse proteins obtained from different fractionation methods and the use of fractionated pulse proteins in different food applications are also critically reviewed. Pretreatment methods improve the de-hulling efficiency of seeds prior to fractionation. Research on wet fractionation methods focuses on improving sustainability and functionality of proteins while studies on dry methods focus on increasing protein yield and purity. Hybrid methods produced fractionated proteins with higher yield and purity while also improving protein functionality and process sustainability. Dry and hybrid fractionated proteins have comparable or superior functionalities relative to wet fractionated proteins. Pulse protein ingredients are successfully incorporated into various food formulations with notable changes in their sensory properties. Future studies could focus on optimizing the fractionation process, improving protein concentrate palatability, and optimizing formulations using pulse proteins.
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Affiliation(s)
- Jared Rivera
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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Prieto-Vázquez del Mercado P, Mojica L, Morales-Hernández N. Protein Ingredients in Bread: Technological, Textural and Health Implications. Foods 2022; 11:foods11162399. [PMID: 36010405 PMCID: PMC9407068 DOI: 10.3390/foods11162399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/01/2022] [Accepted: 08/08/2022] [Indexed: 11/16/2022] Open
Abstract
The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the nutritional profile but may also affect the dough properties and final characteristics of bread. This review focuses on the incorporation of different animal, vegetable, and mixed protein sources, and the percentage of protein addition, analyzing nutritional changes and their impact on dough properties and different texture parameters, appearances, and their impact on bread flavor and health-related effects. Alternative processing technologies such as germination and sourdough-based technologies are discussed. Using fermented doughs can improve the nutritional composition and properties of the dough, impacting positively the texture, appearance, flavor, and aroma of bread. It is essential to innovate alternative protein sources in combination with technological strategies that allow better incorporation of these ingredients, not only to improve the nutritional profile but also to maintain the texture and enhance the sensory properties of the bread and consequently, increase the effects on consumer health.
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Espinosa-Ramírez J, Mariscal-Moreno RM, Chuck-Hernández C, Serna-Saldivar SO, Espiricueta-Candelaria RS. Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread. J Food Sci 2022; 87:3766-3780. [PMID: 35904200 DOI: 10.1111/1750-3841.16263] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 06/22/2022] [Accepted: 06/30/2022] [Indexed: 11/28/2022]
Abstract
This study aimed to evaluate the potential of 10%, 20%, and 30% of raw (ARF) and germinated (AGF) ayocote bean flour as a partial substitute for wheat flour in breadmaking. Substitution with both ayocote bean flours modified the water absorption and development time while maintaining the dough stability. Supplemented breads had 13%, 51%, and 132% higher protein, mineral, and crude fiber content, respectively, than control bread (100% wheat). The breadmaking features, color and crumb firmness, were affected by the substitution level. Sensory analysis revealed that germination could improve the taste and smell of breads produced with ayocote bean flour. The sensory attribute scores of 10% AGF bread were comparable to those of the control bread. Supplementation reduced the in vitro protein digestibility, although the effect was less pronounced in 10% ARF and 20% AGF breads. The limiting amino acid score of supplemented breads increased up to 70%, which improved their protein digestibility-corrected amino acid scores. Supplementation with 20% or 30% of both ARF and AGF increased resistant starch values and decreased the total digestible starch of breads. Thus, the results showed that substituting wheat with ARF or AGF improves the nutritional properties of bread. However, low substitution levels should be selected to avoid a considerable decrease in physical and sensory properties. PRACTICAL APPLICATION: Substituting wheat flour with ayocote bean flour improved the nutritional value of bread. Germination of ayocote beans decreased the cooking stability of composite dough. Bread fortified with ayocote flour had high levels of essential amino acids. Bread with raw or germinated ayocote flours had high limiting amino acid scores. Composite bread had high resistant starch and low total digestible starch.
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Affiliation(s)
- Johanan Espinosa-Ramírez
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501, 64849, N.L., Monterrey, Mexico
| | | | - Cristina Chuck-Hernández
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501, 64849, N.L., Monterrey, Mexico.,Tecnologico de Monterrey, The institute for Obesity Research, Av. Eugenio Garza Sada 2501, 64849, N.L., Monterrey, Mexico
| | - Sergio O Serna-Saldivar
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501, 64849, N.L., Monterrey, Mexico
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Yoon S, Yang G, Kwon H, Lee S. Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein‐fortified precooked noodles. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15727] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Seong Yoon
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center Sejong University Seoul 05006 Korea
| | - Geunhyuk Yang
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center Sejong University Seoul 05006 Korea
| | - Hyukjin Kwon
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center Sejong University Seoul 05006 Korea
| | - Suyong Lee
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center Sejong University Seoul 05006 Korea
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Wen C, Liu G, Ren J, Deng Q, Xu X, Zhang J. Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:992-1002. [PMID: 35067056 DOI: 10.1021/acs.jafc.1c07576] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Legume protein can replace animal-derived protein because of its high protein content, low price, lack of cholesterol, complete amino acids, and requirements of vegetarianism. Legume protein has not only superior functional properties but also high biological activities. Therefore, it is widely used in the food industry. However, there are few studies on the comprehensive overview of legume protein. In this review, the extraction, functional properties, interaction with polyphenols, application of legume protein, and activities of their peptides were comprehensively reviewed. Legume proteins are mainly composed of globulin and albumin. The methods of protein extraction from legumes mainly include wet separation (alkali solution and acid precipitation, salt extraction, enzyme extraction, and ultrasonic-assisted extraction) and dry separation (electrostatic separation). Besides, various factors (heat, pH, and concentration) could significantly affect the functional properties of legume protein. Some potential modification technologies could further improve the functionality and quality of these proteins. Moreover, the application of legume protein and the effects of polyphenols on structural properties of legume-derived protein were concluded. Furthermore, the bioactivities of peptides from legume proteins were discussed. To improve the bioactivity, bioavailability, and commercial availability of legume-derived protein and peptides, future studies need to further explore new preparation methods and potential new activities of legume-derived proteins and active peptides. This review provides a real-time reference for further research on the application of legume protein in the food industry. In addition, this review provides a new reference for the development of legume-derived protein functional foods and potential therapeutic agents.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, People's Republic of China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, Hubei 430062, People's Republic of China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
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Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Grains and the products obtained from them have a central importance in human nutrition, representing the main source of food for humans [...]
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Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112411706] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p < 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO2 volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development.
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