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Eur Food Res Technol (2012) 234:273284 DOI 10.1007/s00217-011-1637-z
ORIGINAL PAPER
High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions
Alessandro Angioloni Concha Collar
Received: 26 September 2011 / Revised: 12 November 2011 / Accepted: 16 November 2011 / Published online: 30 November 2011 Springer-Verlag 2011
Abstract The signicance 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 our replacement). Gluten (from 1 to 5% of wheat our replacement) and carboxymethylcellulose (from 1 to 5% of wheat our replacement) were used as structuring agents. The study allowed the identication of the qualitative (chickpea and pea) and quantitative legumes (up to 42% of wheat our 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 bre fractions, lower and slower starch hydrolysis, decreased rapidly digestible starch and reduced expected glycaemic index. In addition, viscoelastic restrictions and sensory standards are met.
Keywords Bread Expected glycaemic index In vitro
starch digestibility Legumes Nutritional value
Technological performance
Introduction
Legumes constitute traditional, ubiquitous and wholesome imaged foods penetrating the modern ingredient market, providing nutritional (high protein, mineral and bre contents, low digestible starch), health (protective and
therapeutic effects to chronic health conditions) and functional enhancing effects (body, texture and taste enhancement) to foods. Inclusion of legumes in the daily diet encompasses several benecial physiological effects in controlling and preventing various metabolic diseases such as diabetes mellitus, coronary heart disease and colon cancer [1]. The nutritional potential of these seeds is based on their high level of protein and, depending on species, a high proportion of either starch or oil. They are generally good sources of slow-release carbohydrates and are rich in proteins (1825%); soybean is unique in containing about 3543% proteins. Along with macronutrients, leguminous seeds contain appreciable amounts of vitamins, minerals, dietary bre and a number of health-promoting bioactive substances including phenolics [2].
Incorporation of legumes into cereal-based foods deserves a special attention since high levels of lysine in legumes complement lysine deciencies in cereal-based diets. With protein contents double that of other cereal crops, legumes are...