DOI: 10.1094/CC-83-0269 |  VIEW ARTICLE

Fortification of Bread with Hulls and Cotyledon Fibers Isolated from Peas, Lentils, and Chickpeas.

David D. Dalgetty (1) and Byung-Kee Baik (2). (1) Graduate research assistant, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376. (2) Assistant professor, Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-66420. Corresponding author. Phone: 509-335-8230. Fax: 509-335-8674. E-mail: <bbaik@wsu.edu> Cereal Chem. 83(3):269-274. Accepted December 30, 2005. Copyright 2006 AACC International, Inc.

Bread was prepared from wheat flour and wheat flour fortified with either 3, 5, and 7% legume hulls or insoluble cotyledon fibers, or with 1, 3, and 5% soluble cotyledon fibers isolated from pea, lentil, and chickpea flours. Incorporation of hulls or insoluble fibers resulted in increases in dough water absorption by 2–16% and increases in mixing time of dough by 22–147 sec. Addition of soluble fiber resulted in decreases in water absorption as the substitution rate increased and similar mixing times to the control dough. Loaf weights of breads containing hulls or insoluble fibers were generally higher than that of control bread at 149.4–166.5 g. However, the loaf volume of breads fortified with legume hulls and fibers (685–1,010 mL) was lower than that of the control bread (1,021 mL). Breads containing soluble fibers were more attractive in terms of crumb uniformity and color than breads containing either hulls or insoluble fibers. Breads fortified with legume hulls and fibers were higher in moisture content than control bread regardless of the type, source, or fortification rate. Bread fortified with up to 7% hulls or insoluble cotyledon fibers or up to 3% soluble cotyledon fibers, with the exception of 7% insoluble pea fiber, exhibited similar firmness after seven days of storage compared with the control bread, despite their smaller loaf volume. Breads containing hull fibers exhibited the lowest starch transition enthalpies as determined by DSC after seven days of storage, while the starch transition enthalpies of breads containing added soluble or insoluble fiber were not significantly different from the control bread.