Effect of yellow pea flour addition on wheat flour dough and bread quality

The aim of this study was to analyze the effect of yellow pea flour addition (5%, 10%, 15%, 20%) in wheat flour 650 type on dough microstructure by epifluorescence light microscopy (EFLM), including the analysis of dough rheological properties by using the Mixolab device and analysis of bread quality from the physical, crumb cell, textural and sensory characteristics points of view. To EFLM it seems that with the increase level of YPF substitution the protein content from the dough system was in an increased amount that surrounded more and more the starch granules. To Mixolab it was noticed an improvement of the shelf life of the finished bakery products due to the fact that the maximum consistency during stage five (C5) and the difference of the points C5 and C4 decreased. Regarding the bread quality characteristics with the increased level of YPF substitution, it was obvious that the loaf volume, porosity, elasticity decreased, whereas the crumb structure seemed less compact and the maximum hardness increased. However, from the sensory point of view the bread with a substitution level up to 10% YPF addition was well received.