Pea pod powder to enhance the storage quality of buckwheat bread

Abstract: Pea processing industry generates pods as waste accounting for 30–40% of by-product mass. The present study focuses on the utilization of pea pod powder (PPP) as source of fibre in buckwheat enriched bread (20%). The composite dough was evaluated for textural attributes, stickiness and extensibility. Addition of PPP caused a decrease in stickiness, work of adhesion, extensibility and resistance to extension. The inherent blend of soluble and insoluble fibres in PPP was found to exert a synergistic and counterbalancing act in improving crumb texture. PPP decreased the specific volume of breads, but enhanced the crumb moisture content. Followed by BW bread, 15% PPP bread was rated best in terms of appearance and overall acceptability. Overall, inclusion of PPP in the bread making process led to desirable modification of textural properties during storage of bread. These breads were found have better shelf life besides high fibre (12.1%) and functional compounds. Graphic abstract: [Figure not available: see fulltext.]. © 2021, Society for Plant Research.