Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume flours in the mixtures resulted in different viscoelastic properties of the dough. The results showed a weakening of the protein network depending on the amount of legume flour added and on the specific legume flour. On the contrary, all samples with a higher proportion of legume flour showed an increased resistance to starch retrogradation. All flours had the ability to produce a sufficient volume of fermenting gases, with the exception of flours with a higher addition of broad bean flour, and the baking test confirmed a lower bread volume for bread with this addition. The results of the sensory evaluation indicated that legume flour additions resulted in breads with an acceptable sensory quality, in the case of additions of 5% at the same level as the bread controls, or even better. The aromas and flavors of the added non-cereal ingredients improved the sensory profile of wheat-rye bread. Breads with additions of chickpea, common bean and broad bean had a considerable proportion of darker colors in comparison to the control bread and bread with red lentil.

Mineral composition of amaranth (Amaranthus L.) seeds of vegetable and grain usage by ARHIVBSP selection

The questions of the practical usage of the analytical scanning electron microscope JSM 600 LA by JEOL company (Japan) with EDS system - microanalysis for the studying of the ash elemental composition of seeds 9 breeds (Vegetable and Grain application) 4 species genus Amaranthus L. - A. hypochondriacus, A. cruentus, A. hybridus, A. caudatus, A. tricolor. Plant seeds by Federal center of vegetable production selection were envisaged. We studied the concentration of 14 basic elements (in weight %) contained in the mineral part of amaranth seeds. In the amaranth seeds of vegetable forms the accumulation order of the elements is the following: Ca >K >P >Mg >Si >Se >Fe >Mo ≈ S ≈ Cl ≈ Zn >Na >Al. In the seeds of the grain forms the order is different: К >P >Ca >Si >Se >Mg >Fe >Na >Mo >Cl ≈ S ≈ Mn ≈ Zn ≈ Al. The amaranth seeds of the grain forms are rich in macro - and microelements. P, K, Cl and S in the seeds of the grain forms are accumulated on 50, 37, 15 and 5% more and Si, Fe and Al in 2.6 and 1.8 times more than in the vegetable forms seeds. The breeds with the high concentration of the elements are recommended for using in the selection process. The elevated level of the essential macro- and microelements such as Ca, K, P, Mg, Mo, S and Cl stipulates the perspective of the functional products creation on the base of the studied amaranth seeds for the enrichment of the food stuffs.