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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #380825
Research Project: Improving Evaluation of Catfish Quality and Reducing Fish Waste

Location: Food Processing and Sensory Quality Research

Title: Incorporation of yellow pea flour into white pan bread

Author
item PALADUGULA, MOORTI - University Of Idaho
item Smith, Brennan
item Morris, Craig
item Kiszonas, Alecia

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/15/2021
Publication Date: 5/3/2021
Citation: Paladugula, M.P., Smith, B., Morris, C.F., Kiszonas, A. 2021. Incorporation of yellow pea flour into white pan bread. Cereal Chemistry. https://doi.org/10.1002/cche.10441.
DOI: https://doi.org/10.1002/cche.10441

Interpretive Summary: Yellow peas are an underutilized and undervalued crop. The objective of this study was to understand the affect of pea flour incorporation (0, 1, 2, 5, 10, and 20%) into white pan bread. Bread and sensory quality were assessed. Bread loaf volume was reduced and bread firmness increased with 20% pea flour incorporation, but did not significantly change between 0-10% incorporation levels. Sensory analysis demonstrated that consumers were able to distinguish between breads containing pea flour and the control. However, no differences were observed between breads containing pea flour at any of the treatment levels.

Technical Abstract: With growing trends in health-conscious consumers, pea flour has been investigated for incorporation into baked products. The objective of this study was to understand the effect of pea flour incorporation (0, 1, 2, 5, 10, and 20%) milled with a Miag Multomat mill into white pan bread. Bread and sensory quality were assessed. Bread loaf volume was reduced with higher levels of pea flour incorporation. Texture, specific volume, and height were not significantly different between treatments until =10% w/w pea flour addition. Bread crust color was not affected by pea flour incorporation. Bread crumb color was affected by pea flour addition. Crumb gas cell structure was indicative of gas cell coalescence with larger cells and thicker cell walls. Bread quality was assessed with a consumer sensory panel comprised of 60 individuals. Consumers could perceive differences between the control and pea flour containing breads. However, there were no major differences in overall acceptability between pea flour containing treatments. Even with 20% pea flour addition, pea flour can be used in conjunction with wheat to make a sensorially acceptable bread.