WHEAT SOURDOUGH BREAD WITH PROTEIN ADDITIVE PHYSICAL PROPERTIES

Abstract

Plant proteins are increasingly used to increase the nutritional value of baked goods. The study evaluated the physical properties of wheat sourdough bread with 20, 30, and 40% chickpea and green lentil flour additives: the color and texture of the bread crumb and crust and the porosity of the bread. The results of the study showed that as the amount of legume flour in the bread increased, its color changed, its porosity decreased, and the density of the crumb increased compared to the control bread. Chickpea and green lentil flour had an uneven effect on the formation of the bread structure, and the differences found are related to their composition and the interaction of proteins during fermentation, which affects the formation of the gluten network. The greatest changes in physical properties were observed with a 40% addition of legume flour, when the structure of the sourdough bread became denser and less porous. The optimal physical properties were observed in wheat sourdough bread with a 20% addition of legume flour. The results of the study show that legume flour can be used in the production of wheat sourdough bread, but it is necessary to select the optimal amount in order to maintain a balance between nutritional value, technological stability, and product quality.