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

From: Cereal Chemistry | Date: May 1, 2006| Author: Baik, Byung-Kee; Dalgetty, David D | Copyright information

ABSTRACT

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 ...

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