This study investigated the effect of adding three types of legumes (chickpeas, peas, and soybeans) on the performance of fresh baker's yeast using a Response Surface Methodology (RSM). The research aimed to determine the optimal concentrations for the addition of the selected legumes. The results indicated that the optimal addition levels were 0.5% chickpeas, 1% soybeans, and 2% peas (percentages calculated based on the flour weight used in the dough formulation). Legume flours were mixed with yeast and water to form a suspension and left for activation for one hour in an incubator at 35°C, after which they were incorporated into the remaining dough ingredients. The effects of these addition levels on the rheological properties of the dough and the quality characteristics of the resulting bread were studied.
The findings revealed an increase in water absorption capacity of the dough in the optimal sample compared to the control. Additionally, the Cs torque value of the optimal sample increased from 2.1 to 2.37 N·m relative to the control, according to Mixolab measurements. The P value, representing dough resistance to deformation, also increased from 121 mm to 133 mm in the optimal sample compared to the control, as measured by Alveograph, indicating that the dough strength was enhanced in the optimal formulation.
Regarding the overall sensory evaluation of the bread prepared with the optimal addition levels, no statistically significant differences were observed compared to the control at P = 0.05. However, the hardness measured 15.117 N in the optimal sample on the sixth day of storage, compared to 16.019 N in the control, suggesting that the bread maintained better freshness on the sixth day in the optimal formulation than in the control.
Arab journal of food nutrition
2019.
تأثير إضافة البقوليات في نشاط خميرة الخبز الطازجة وانعكاسها على خواص العجين ومواصفات الخبز العربي