Evaluation of the effect of various legume flour supplement on bread quality

In this study, the chemical and physical properties of various leguminous (bean, cowpea, green lentil, red lentil) flours with proven positive effects on human health and the impact of adding these flours to bread dough on the rheological and textural properties of the dough were determined. In addition, the effects of bread obtained from these flours on quality parameters were evaluated. In the study, the protein, ash, and total nutritional fiber values of legume flours were higher than those of cereals (wheat was used as a control). Among the legume flours, green lentil flour with the highest protein content and bean flour with the highest total dietary fiber and ash content were determined. A significant increase was observed in the protein and fiber contents of bread prepared with the addition of leguminous flour. In bread prepared by adding legumes to wheat flour, it was determined that the end product was enriched in terms of various nutritional properties (proteis, fat, mineral substance, dietary fiber) depending on the increasing additive rates. The increase in the fiber ratio with the increase in the legume flour ratio caused an increase in the hardness, chewiness, flexibility, stickiness, and cohesiveness properties of the bread in terms of sensory, 5% bean flour added bread received the highest appreciation. In terms of sensory, 5% bean flour added bread received the highest appreciation. The study aims to determine the optimum levels of leguminous flour used in bread and raise awareness of legume flour usability in food production applications.