Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour

Özet

In this study, cereal-legume flour blend (CLFB) containing an equal amount ofcereal (rye, barley and oat) and legume (chickpea, soy and lupin) were used inthe formulations of commercial bread (CB) and traditional flat bread (TFB) at25% level. The adverse effect of CLFB on technological quality of breads wastried to eliminate using different combinations of additives (vital gluten, fungalalpha amylase, sodium stearoyl-2-lactylate, ascorbic acid, transglutaminase,glucose oxidase, lipase, pentosanase and xylanase) in both breads. Combinations with vital gluten, sodium stearoyl-2-lactylate, fungal alpha amylase,ascorbic acid and xylanase or pentosanase provided the highest bread specificvolume along with CB prepared with 100% wheat flour. The additive combination including xylanase also revealed the lowest hardness in CB, as well asresulted in a decrease in the spread ratio and hardness values of TFB. Crustcolour values (L*, a* and b*) were significantly (P<0.05) affected by all of theadditive combinations in both CB and TFB. The combinations containingpentosanase or xylanase displayed a better improvement on the pore structure,appearance and overall acceptability scores of CB and TFB including 25%CLFB in comparison to other additives.