Production of enriched bread with black lentil flour

The aim of this study is to investigate the usability of black lentil flour (BLF) in improving the nutritional properties of the white bread. The rheological properties of bread dough prepared from the black lentil flour added into the wheat flour at the certain proportions (5 %- 30 %) were determined. With the addition of the black lentil flour, the values of development time, stability, energy, and extensibility of dough were found to be decreased. According to the rheological analysis results, a maximum of 10 % BLF was decided to use in the bread production. Moisture, weight, specific volume, protein, total dietary fiber, fat, ash, total phenolic compounds, and antioxidant capacity were determined in the breads prepared with the addition of 2%, 6%, and 10 % BLF, and compared with the control bread prepared from the wheat flour. With the addition of the black lentil flour, an increase in the protein, total dietary fiber, ash, and total phenolic compounds contents, and antioxidant capacity was determined, whereas a reduction in the specific volume was determined. The lightness, redness, and yellowness of crumb and crust were determined. With the addition of the BLF, a reduction in the lightness and yellowness of the crumb and crust, and an increase in the redness of the crumb and crust were determined. The properties of the crumb such as colour, porosity, crumbling, taste, odour, stickiness, and chewiness and the properties of crust such as colour, odour, taste, and crispness were evaluated by the panelists. According to the sensory analysis results, the breads with BLF and control breads were determined to be liked equally. According to the study's results, the replacement of the wheat flour with the BLF at 6 %- 10 % levels in the bread production could be recommended to improve the nutritional properties of the white bread.