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    Utilisation of cereal-legume flour blends in commercial and traditional bread
    (Wageningen Academic Publishers, 2018) Yaver, E.; Bilgicli, N.
    Commercial or traditional breads are commonly produced using refined wheat flour that contains limited amount of beneficial compounds such as minerals, dietary fibre, vitamins and phytochemicals which are mainly present in whole flours of cereals and legumes. In food formulations, cereals and legumes can be used together to complement their nutritional values e.g. to synergetically benefit from essential amino acids. In the present study, cereal-legume flour blend (CLFB) consisting of equal amount of cereal (rye, barley and oat) and legume (chickpea, soy and lupin) flours was obtained and then used at different ratios (0, 5, 10, 15, 20, 25 and 30%) in the production of commercial bread (CB) and traditional flat bread (TFB) to improve nutritional properties. The effect of CLFB on physical, chemical and sensory properties of breads was investigated. CB containing high ratios of CLFB (25-30%) has the highest yellowish and reddish colour in bread crumb. Increased ratio of CLFB in bread formulations lowered the volume in CB and enhanced the hardness of bread. Both CB and TFB revealed the highest chemical properties at the maximum percentage of CLFB (30%), with the most notable increases in protein, phytic acid, Ca, Fe, K, Mg and Mn contents. CB and TFB containing 5% CLFB demonstrated a better overall acceptability than control, and increased ratios of CLFB (10-15%) in CB showed similar overall acceptability scores to control bread. However, high ratios of CLFB decreased overall acceptability of CB and TFB samples. As a result, increasing amount of CLFB enriched the nutritional composition of breads, but high utilisation ratios of the CLFB (25-30%) resulted in some technological and sensory losses on breads. Those losses can be overcome with the help of specific additives.