Effect of Extruded Pea Hulls on Wheat Bread
Author Information
Author(s): Klava Dace, Galoburda Ruta, Gramatina Ilze, Straumite Evita, Staugis Agris, Reidzane Sanita
Primary Institution: Latvia University of Life Sciences and Technologies
Hypothesis
Incorporating extruded pea hulls into wheat bread will enhance its nutritional value and affect its physicochemical and sensory properties.
Conclusion
Moderate inclusion of extruded pea hulls (up to 15%) improves fiber content without compromising bread quality, while higher levels negatively affect physical and sensory attributes.
Supporting Evidence
- 5% EPH replacement improved specific volume, porosity, and texture of bread.
- 20-30% EPH significantly impaired bread quality, resulting in denser crumb and darker color.
- Total dietary fiber content in bread increased from 13.3% to 28.7% with EPH inclusion.
Takeaway
Adding pea hulls to bread makes it healthier, but too much can make it taste funny and feel dense.
Methodology
The study involved preparing composite flours with varying levels of extruded pea hulls, analyzing dough rheological properties, and conducting sensory evaluations with trained panelists.
Potential Biases
Potential bias due to the involvement of authors affiliated with the company producing the extruded pea hulls.
Limitations
The study's findings may not be generalizable to all types of bread or populations due to the specific conditions and sample used.
Participant Demographics
36 panelists aged 23 to 73, 66% women, regular consumers of wheat bread.
Statistical Information
P-Value
p<0.0001
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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