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Abstract
The significance of grain (chickpea, pea) and oilseed (soybean) legumes on the nutritional and functional added value of wheat breads was assessed in composite matrices (from 18 to 54% of wheat flour replacement). Gluten (from 1 to 5% of wheat flour replacement) and carboxymethylcellulose (from 1 to 5% of wheat flour replacement) were used as structuring agents. The study allowed the identification of the qualitative (chickpea and pea) and quantitative legumes (up to 42% of wheat flour replacement), providing enhancement of nutritional value of sensorially accepted breads. Associated mixtures of legumes-wheat-structuring agents (42:52:6) have proven to make highly nutritious breads in terms of promoted dietary fibre fractions, lower and slower starch hydrolysis, decreased rapidly digestible starch and reduced expected glycaemic index. In addition, viscoelastic restrictions and sensory standards are met. [PUBLICATION ABSTRACT]