Effect of yellow pea flour addition on wheat flour dough and bread quality

摘要

The aim of this study was to analyze the effect of yellow pea flour addition (5%, 10%, 15%, 20%)in wheat flour 650 type on dough microstructure by epifluorescence light microscopy (EFLM),including the analysis of dough rheological properties by using the Mixolab device and analysis ofbread quality from the physical, crumb cell, textural and sensory characteristics points of view. ToEFLM it seems that with the increase level of YPF substitution the protein content from the doughsystem was in an increased amount that surrounded more and more the starch granules. To Mixolab itwas noticed an improvement of the shelf life of the finished bakery products due to the fact that themaximum consistency during stage five (C5) and the difference of the points C5 and C4 decreased.Regarding the bread quality characteristics with the increased level of YPF substitution, it was obviousthat the loaf volume, porosity, elasticity decreased, whereas the crumb structure seemed less compactand the maximum hardness increased. However, from the sensory point of view the bread with asubstitution level up to 10% YPF addition was well received.