Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation

Summary This study aimed to investigate the effect of combined use of legume and nut flours on physical, nutritional and sensory properties of yeast‐free bread by substituting gluten‐free flour with hazelnut and white bean flours. Yeast‐free bread containing a mixture of 30% hazelnut and white bean...

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Bibliographic Details
Published in:International journal of food science & technology 2024-06, Vol.59 (6), p.3999-4010
Main Authors: Tuna, Ayca, Ortiz‐Solà, Jordi, López‐Mas, Laura, Baser, Filiz, Kallas, Zein, Aguiló‐Aguayo, Ingrid, Gulec, Sukru, Ozen, Banu, Tokatli, Figen
Format: Article
Language:English
Subjects:
Beans
Bread
Flour
Free choice profiling
Gluten
hazelnut flour
Hazelnuts
in vitro starch digestion
Legumes
Mixtures
Nuts
Sensory evaluation
Sensory properties
Specific volume
Starch
white bean flour
Yeast
Yeasts
yeast‐free bread
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Summary:Summary This study aimed to investigate the effect of combined use of legume and nut flours on physical, nutritional and sensory properties of yeast‐free bread by substituting gluten‐free flour with hazelnut and white bean flours. Yeast‐free bread containing a mixture of 30% hazelnut and white bean flours was found to have the lowest hardness (9.04 N) and the largest specific volume (1.51 mL g−1) compared to the reference gluten‐free bread (18 N and 1.43 mL g−1) using a mixture design. Hazelnut and bean flours improved the in vitro starch digestion, reducing rapidly digestible starch by 29% and increasing resistant starch compared to the reference bread. Free choice profiling sensory analysis revealed that the developed breads containing nuts and legumes differed from the standard gluten‐free formulation and a commercial product available on the market. The combined use of bean and hazelnut flours was demonstrated as functional ingredients for enhancement of nutritional, sensory and textural aspects. Gluten‐ and yeast‐free bread formulated using combination of white bean and hazelnut flours had significantly better textural and nutritional properties. Free choice profiling showed the different characteristics of the new product compared to standard gluten‐free breads based on rice flour and corn starch.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.17153