Preparation of bakery products by incorporating pea flour as a functional ingredient.

摘要

This study sought to improve the nutritional quality of wheat based bakery products by incorporation of pea meal, a rich source of protein and fibre. Meal from mechanically and field dried peas of 2 cultivars (Pb-87 and Pb-88) was incorporated into bread and cookies at 5 and 10% levels. Bread and cookie-making properties were studied and the sensory properties of the prepared breads and cookies were evaluated. Increases in water absorption and decreases in stickiness of dough were observed after addition of pea meal. Pea meal addition also led to increases in bread wt., reductions in bread vol. and decreases in cookie spread ratio. Sensory scores for bread and cookies containing 5% pea meal were comparable to those of control samples. Hence, results suggest that pea meal could be incorporated in bread and cookies at levels <=5% to improve their nutritional quality without affecting their sensory properties.