< JCR ( ** I 5)

↳E EAFX :

LWT - Food Science and Technology 200 (2024) 116182

↓
↳ 5
E (200 EE)
Contents lists available at ScienceDirect

LWT
journal homepage: www.elsevier.com/locate/lwt

Review
Title :
↳ F - -F-E vs
.
Original paper
research
Functionalization of wheat bread with prebiotic dietary insoluble fiber from
orange-fleshed sweet potato peel and haricot bean flours
*E :
Fe be * * & AI
↑F * -
a, 1 a, b, 1 B a, c, ** b, d, *
Fasika Admasu , Eskindir Getachew Fentie -
, Habtamu Admassu , Jae-Ho Shin :

eg -M
S *E + 52
AffiliationLa Department of Chemical Engineering, College of Engineering, Addis Ababa Science and Technology University, Addis Ababa, 16417, Ethiopia Wang
.

, .

b
* NGS Center, Kyungpook National University, Daegu, 41566, South Korea SM
c
Biotechnology and Bioprocess Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, 16417, Ethiopia
Wang S + RE

d
Department of Applied Bioscience, Kyungpook National University, Daegu, 41566, South Korea FER ** -1A-ARZE

A R T I C L E I N F O A B S T R A C T # .
A- *
Keywords: F The development of functional foods is leading the way toward making diets more beneficial for human health.
Insoluble fiber Prebiotics are among the simplest and safest ways to address some of this issue. However, the selection of simple
AF
S
β-carotene food systems that better convey their functional properties remains an area that needs further investigation.
5word Prebiotics
Protein
↑* 17, E Thus, this study aims to contribute to the aforementioned concern by developing functional and nutritionally
Bread
balanced bread. Composite flour was formulated using wheat, orange flashed sweet potato peel (OFSPP), and
haricot bean flours. Proximate and β-carotene content, functional, pasting, and physical properties of composite
flours, and quality parameters of the developed bread were determined and analyzed by employing appropriate
-

FP5 TE] methods. The functionality of the composite flours has been increased in terms of both dietary fibers (2–8.4 g/
24% 100g) and β-carotene content (ND–731μg/100g). Similarly, the protein content of the formulated flour has
F -

Figure
Ett
7 , increased from 11.25 to 17.4 g/100g. The consumer-based sensorial investigation further revealed that the
↓

produced bread’s sensory acceptability is not markedly compromised by the addition of OFSPP and haricot bean
Table L (JSIEX) flour up to 10% and 20%, respectively. Nevertheless, animal and human gut microbiome studies are still needed
in the future to further reinforce the findings of this study.
↳ 5 H

-Ef
1. Introduction ⑰ (PPT :, ( human history. The product bread is still the most frequently consumed
food in the world and has been a part of the human diet for thousands of
Due to ever-increasing chronic diseases, an attempt to develop a years due to its taste, portability, convenience, eating habits, and
functional food is increasing in the late effort of the scientific community continually expanding population (Chikpah et al., 2021). Because of its
E &

(Hall et al., 2023; Riva et al., 2023). While various definitions of func- high gluten-forming protein content and good viscoelasticity, wheat
tional food have been proposed, Temple (2022) provided a more concise flour is the most preferred cereal for bread–making. This is because, the
definition, stating that: “Functional foods are novel foods that have been three-dimensional gluten network has a greater influence on dough
formulated so that they contain substances or live microorganisms that formation and gas retention capacity (Sahin et al., 2020). However,
have a possible health-enhancing or disease-preventing value, and at a refined, and bleached wheat flour is not the healthiest food to eat since it
concentration that is both safe and sufficiently high to achieve the has high carbohydrate, glycemic index, and calorie content. This is
intended benefit”. Hence, fortified, enriched, altered and enhanced food especially true for those who are living with diabetes, hypertension,
products are the prominent types of functional foods. Beyond only obesity, and other cardiovascular disorders (Riccardi et al., 2008).
providing us with basic nutrition, these foods also have significant ef- Bread formulation with functional ingredients is one strategy to
fects on our health, such as preventing diabetes, obesity, cancer, and reduce the adverse health impacts of refined and bleached wheat flour
other degenerative illnesses (Yadav et al., 2022). bread (Turfani et al., 2017). These could involve but are not limited to,
Bread–making is one of the most traditional food processing in incorporating prebiotics, mostly soluble and insoluble fiber, with wheat

↳ Yet
* Corresponding author. Department of Applied Biosciences, Kyungpook National University, Daegu, 41566, South Korea.
** Corresponding author. Department of Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia.
E-mail addresses: [email protected] (H. Admassu), [email protected] (J.-H. Shin).
1
Fasika Admassu, and Eskindir Getachew Fentie contributed equally.
>
PDF Fi -

https://doi.org/10.1016/j.lwt.2024.116182
Received 12 January 2024; Received in revised form 15 April 2024; Accepted 7 May 2024 : YEA7 A F FY
YAvailable online 7 May 2024 ↳
FYIE ↳
F
E 0023-6438/© 2024 Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
!
FAEE
 F. Admasu et al. LWT 200 (2024) 116182

flour to create a composite flour for making bread dough. These prebi- environment. The freshly harvested OFSP sample, on the other hand,
otic fibers, especially the soluble fiber, are not generally broken down in was delivered via icebox and stored in the refrigerator until preparation
the small intestine; instead, the microflora in the large intestine ferment commenced.
them down to produce essential compounds for human health such as
vitamins, organic acids, and short-chain fatty acids (SCFA) (Simpson & 2.2. Sample preparations
Campbell, 2015). Soluble fibers such as oligo and/or polysaccharides,
and resistant starch are usually sourced from the whole grains of oats The haricot bean sample was first washed, cleaned, and steeped in
(Astiz et al., 2022; Li et al., 2021), and barley (Sullivan et al., 2013). distilled water for 12 h at 25oC. The sample was then milled and sieved
Meanwhile, insoluble fibers derived mostly from cellulose and hemi- through a 500 μm sieve to produce a fine homogenized flour. Mean-
cellulose plant sources, such as wheat bran, rice bran, potato peel, and while, the OFSP sample was washed and peeled using a potato peeler.
fruit peels are also utilized to functionalize various foods (Namir et al., After drying in a hot air oven at 60 ◦ C for 24 h, the sample was milled to
2022). This dietary fiber type is not even digested by the colon’s bacteria pass through a 150 μm mesh size to obtain orange flour sweet potato
and does not produce significant health-promoting compounds; instead, peel (OFSPP) flour. Finally, prior to further processing and analysis, all
it contributes to the increased bowl moment, stool bulk and consistency, prepared flours were stored at room temperature inside impermeable
and facilitates the formation of SCFA (Ioniță-Mîndrican et al., 2022). plastic packs.
Deficiency in vitamin A, which might cause blindness, disease, and
premature death for young children, pregnant women, and lactating
2.3. Composite flour and bread development
mothers, is the other most prevalent problem particularly in the devel-
oping countries (Ssentongo et al., 2021). Although fortification of
Composite flours were prepared by blending wheat, haricot bean,
vitamin A directly to the wheat flour is one of the methods, partial
and OFSPP flours at four different proportions, 85/10/5%, 70/20/10 %,
replacement of wheat flour in bread–making through composite flour
55/30/15%, and 40/40/20% (Table 1). Moreover, the bread develop-
formulation helps to attain a multiple functional behavior of the final
ment was carried out by following the process flow sheet demonstrated
product.
in Fig. 1.
The low non-gluten protein content of refined, and bleached wheat
flour bread is another significant concern. This gluten content is
approximately 86% of the total protein (12–15%) available in wheat 2.4. Proximate composition analysis
grain (Olakanmi et al., 2022). As a result, wheat has less of the essential
amino acids—particularly lysine. Previous attempts to address this issue The individual, and composite flours together with the developed
include the formulation of composite flour from pulses and legumes, respective breads proximate composition analysis were performed
such as chickpeas, cow peas and acha, faba beans, lupine and soya, following AOAC (2000) standard procedure.
lentil, etc (Perri et al., 2021; Xing et al., 2021). However, the incorpo-
ration of these legumes imposed a significant decrease in the 2.5. Beta-carotene assay
techno-functional qualities of bread.
In a nutshell, the formulation of composite flour to add particular The β-carotene assay was performed by following the method
functionality is currently a hot topic in bakery technology in particular developed by Rodriguez-Amaya and Kimura (2004) except using a 1 g
(Chikpah et al., 2021), and food processing in general (Benayad et al., sample.
2022; Forsido et al., 2019). For instance, Gonzales-Barron et al. (2020)
enhanced the nutritional attributes, particularly the fiber and unsatu- 2.6. Functional properties determination
rated fatty acid content, by partially replacing wheat flour with
mesquite flour derived from Prosopis pallida (mesquite) at levels of up to Bulk density, oil and water absorption capacity, and dispersibility of
15%. Similarly, another study showcased a notable improvement in the composite flour is determined by following the methods described
bread fiber content through the inclusion of wheat bran dietary fiber by Maninder et al. (2007), Singh et al. (2005), and Kulkarni et al. (1991),
into wheat-based composite flour Li et al. (2023). Further, Olapade & respectively.
Oluwole, (2013) augmented the nutritional value of wheat bread by
substituting wheat flour with cowpea flour at levels of up to 15%.
2.7. Flour physical properties determination
Furthermore, Johnston et al. (2023) elevated the protein content of
wheat flour by incorporating fava bean flour, up to 20%. Although these
2.7.1. Wet gluten content
and other recent studies have been conducted on the development of
The method outlined by Liu et al. (2022) was used to determine the
functional bread from various composite flours, to the best of our
gluten content. Briefly, the dough was initially made by hand-mixing the
knowledge, there is no or limited research available on bread made from
flour samples with water and salt (NaCl) to create a gluten network. It
wheat, orange-fleshed sweet potato peel, and haricot bean composite
was then kneaded under a water stream to remove starch, water-soluble
flours with the ultimate goal to increasing both functional as well as
pentosans, and water-soluble proteins (albumins and globulins). The
nutritional properties of the bread. Thus, the primary aim of this study
wet gluten content was finally determined by expressing the amount of
was to develop a health-promoting, nutritionally balanced, and
gluten that remained as a proportion of the initial starting material.
economically viable bread product.
total glutene (g)
WGC = × 100
2. Materials and methods #& (Ft mass of the sample (g)
F
2.1. Sample collection, transportation, and storage
↑A E
2.7.2. Falling number
E A falling number was measured according to the method of ICC
↑ Haricot bean (SER 119 variety), and orange flashing sweet potato (1995) standard No.107/1 via Perten falling number instrument (Falling
(OFSP) (Alamura variety) samples were collected from Ethiopian agri- Number® 1000, version 1.0 E. N, Hagersten, Sweden, 2012). This in-
cultural research institutes. Refined soft wheat flour, Boru wheat variety, strument measures the amount of time it takes for a plunger to sink to
was obtained from the local miler located around Addis Ababa, Ethiopia. the bottom of a glass tube with a precision bore that is filled with a hot
The haricot bean sample was then transported to the laboratory in an paste made of flour and water. The time taken in seconds for this to
airtight polyethylene bag and maintained at room temperature in a dry happen is the sample falling number.

Study Design E FEPHR

2
.A PPTREZ (eg. , Blit-
El -F > PPTA-(
F. Admasu et al. LWT 200 (2024) 116182

Table 1 -
Composite flour and bread ingredients formulation.
Samples Blending proportions (%) Additional ingredient formulation to make 100 g bread

Wheat HBF OFSPPF Baking powder (g) Water (mL) Salt (g) Sugar (g) Yeast (g) Cooking oil (mL)

Control 100 – – 2 65 2.5 2 1 2

F1 85 5 10 2 65 2.5 2 1 2
F2 70 10 20 2 65 2.5 2 1 2
F3 55 15 30 2 65 2.5 2 1 2
F4 40 20 40 2 65 2.5 2 1 2

HBF = haricot bean flour, OFSPPF = orange-fleshed sweet potato peel flour. #F
② * h (Outline)
↑3
↓

Eff
↓
5 EF : -MFAA TE &
pt et al (2024) ↓
.,

↳
3) ENTIREL :

E
Source :

c
↓
E
↓

Fig. 1. Bread-making process for the samples.

2.8. Pasting properties determination finished, the canister was taken out, and the thermocline for windows
(TCW) version 3 program was used to interpret the results.
Pasting properties of the sample flours were evaluated with Rapid
Visco-Analyzer (RVA-4500 Perten, Macquarie Park NSW, 2012, 2.9. Bread quality characteristics determination
Australia) according to AACC (2000) method No of 76-21. An empty test
canister was initially filled with a 3.5 g sample of flour. A Perten robot Baking loss was determined by calculating the bread weight loss
dispenser was then used to automatically fill the container with the before and after baking (Liu et al., 2024). Whereas the loaf volume was
necessary amount of distilled water (~25 ml). Next, the motor tower measured using the seed displacement method as stipulated in AACC
housing the sample canister was depressed to start the measuring cycle. (2010). Finally, the specific volume of bread was calculated via dividing
The slurry was first heated to a temperature of 50–95 ◦ C for 2 min, and the loaf volume by the corresponding loaf weight (Jagelaviciute &
then it was cooled to 50 ◦ C for another 2 min of holding time. The rate of Cizeikiene, 2021).
heating and cooling was at a constant rate of 6 ◦ C/min. After the test was

3
F. Admasu et al. LWT 200 (2024) 116182

2.10. Sensory analysis samples might also contribute for this difference. Besides, this moisture
content of wheat flour was decreased (12.5–7.5 g/100g) as the substi-
The consumer-based sensory analysis was employed to evaluate the tution of wheat flour was increased (Fig. 2A). Similarly, the carbohy-
sensory acceptability of both the control sample and bread made with drate content other than fiber was significantly higher (P < 0.05) for
composite flours. About 100 g of samples were served for a 24-panelist wheat flour (71.4 g/100g) as compared to haricot bean and OFSPP
to assess the sensory attributes. The assessments took place in the sen- flours (Fig. 2A). These are mainly caused by the higher starch content of
sory panel room at room temperature (26 ◦ C). Besides, all samples were wheat flour while higher protein and fiber content of the haricot bean
assessed twice after giving a blind code with three-digit random and OFSPP flour, respectively. From the lenses of health perspective,
numbers. Finally, using a five-point hedonistic rating system, the pan- consumption of high starch and low fiber staple foods might cause
elists were requested to rate each sample for (a) appearance, (b) color, glycemic index and insulin spike, metabolic inflammation, gut microbial
(c) taste, (d) texture, (e) aroma, and (f) overall approval. dysbiosis, etc. Thus, foods having high starch content are not recom-
mended to take as staple foods, especially for people with chronic dis-
2.11. Statistical analysis eases like type 2 diabetes, and obesity (Riva et al., 2023). Thus, one
option to mitigate this issue is to transform foods having high starch
Except for sensory analysis, which was carried out in duplicate, all content to a more balanced diet products.
tests were done in triplicate and it is presented as mean ± standard Orange flashed sweet potato peel had shown significantly higher (P
deviation. Duncan’s multiple comparisons were used to compare the < 0.05) crude dietary fiber (20.4 g/100g) as compared to the rest of the
means of the samples. The statistically significant differences (P < 0.05) individual and composite flours (Fig. 2A). Besides, like other proximate
were then checked by employing a one-way analysis of variance compositions, the crude fiber content was increased as the ratio of the
(ANOVA). Finally, statistical data analyses and figure development were OFSPP flour ratio increased (Fig. 2A). The peel of a potato is composed
carried out using R software V4.2.3. of cellulose, hemicellulose, and lignin, which are complex carbohydrates
that contribute significantly to the increased insoluble dietary fiber
3. Results and discussion content when compared to other flours (Akter et al., 2023). OFSPP flour
is one of these, and it plays an important function as a prebiotic for the
3.1. Composite flour developed composite flour. This insoluble fiber component adds another
dimension to the foods by promoting bowel movement, alleviating
3.1.1. Proximate composition constipation, and balancing the microbial composition of the colon
Fiber, vitamins, essential minerals, and proteins are the major (Namir et al., 2022).
components of the proximate compositions that need close attention Protein content is another key component that contributes signifi-
when developing a functional and nutritionally balanced bread. The cantly to the nutritional profile of the foods. Haricot bean flour had a
proximate composition of the composite flours were the reflection of the significantly higher (P < 0.05) crude protein content (22.5 g/100g) than
individual flour with the consideration of the ratios and the interaction other individual and composite flours. Although the increase in protein
between the flours (Fig. 2A). OFSPP and haricot bean flours were chosen content is not a parallel copy of its proportion the result demonstrated
for this study to functionalize wheat-based bread. OFSPP was chosen the increase in the ratio of haricot bean flour showed the increase in the
because, although being a good source of fiber and β-carotene, it is an crude proteins of composite flour (Fig. 2A). The legumes in general, and
underutilized tuber (Chikpah et al., 2021). Similarly, haricot bean is an haricot bean in particular is a good source of plant protein including
underutilized legume chosen for its high non-gluten protein (Bekele & essential amino-acids particularly lysine (Chandran et al., 2023). Since
Admassu Emire, 2023). wheat flour is poor in non-gluten protein (Olakanmi et al., 2022),
The moisture content of the wheat flour is significantly higher (P < composite flour development by incorporating cheap plant protein
0.05) than the rest of the individual as well as composite flours (Fig. 2A). sources, such as haricot bean, is one of the sustainable approaches.
Since these two samples pass through the same pre-treatment (drying)
process, the difference might come from the inherent properties of ce- 3.1.2. β–carotene and physical properties
reals and legumes. Wheat flour, a cereal, contains more starch, which is The β-carotene content of the composite flour has been increased
fundamentally more hydrophilic than haricot bean flour, which contains significantly (P < 0.05) with the increase in the proportion of the OFSPP
more protein and fiber that has lower hydrophilicity potential (Wang and haricot flours. This is mainly due to the OFSPP (1575.77 μg/100g)
et al., 2020). Further, the variation in intrinsic moisture content of each and partly because of the haricot bean (93.47 μg/100g) flour (Table 2).

Fig. 2. The mean values of A) Proximate composition, and B) Functional properties of individual and composite flours. WHF, HBF, and OFSPPF represent wheat,
haricot bean, and orange-fleshed sweet potato peel, respectively. Similarly, F1 = (85/10/5) %, F2 = (70/20/10) %, F3 = (55/30/15) and F4 = (40/40/20) %
represents a ratio for wheat, HBF, and OFSPPF, respectively. (For interpretation of the references to color in this figure legend, the reader is referred to the Web
version of this article.)

4
 % ERF
F. Admasu et al. -5 LWT 200 (2024) 116182

Table 2 #/FE ** E 0. 05 A ,
a REb TG
β—carotene and Physicochemical properties of individual and composite flours.
Wheat flour OFSPPF HBF F1 F2 F3 F4
a f e d c
β–Carotene(μg/100g) ND 1575.77 ± 0.06 93.47 ± 0.32 298.73 ± 0.12 390.27 ± 0.38 520.47 ± 0.40 731.367 ± 0.25b
Falling number (s) 242.67 ± 0.06a 66.06 ± 0.05f 62.03 ± 0.02g 242.07 ± 0.01b 232.07 ± 0.02c 231.03 ± 0.02d 227.03 ± 0.02e
Wet gluten (%) 29.97 ± 0.12a ND ND 25.53 ± 0.06b 21.17 ± 0.06c 16.37 ± 0.12d 11.71 ± 0.18e

Results are presented as means ± SD of three replications. Raw-wise significant difference analysis for p < 0.05. , F1 = (85/10/5) %, F2 = (70/20/10) %, F3 = (55/30/
15) and F4 = (40/40/20) % represents a ratio for wheat, HBF, and OFSPPF, respectively.
↳
Since β-carotene is a precursor of vitamin A, it adds another function-
&
TE
au5E *-
E
parameters examined in this study were bulk density, water and oil
ality to the developed bread. Such economically viable food product absorption capacity, and dispensability (Fig. 2B). These qualities attri-
development has a major impact, especially on children in developing butes varied for individual flours as well as for composite flours as a
nations where vitamin A deficiency is severe (Ssentongo et al., 2021). whole. At the molecular level, these properties are directly related to the
However, due to heat degradation, the final bread product did not proximate composition (Aderinola et al., 2023). For instance, the func-
contain the same amount of carotene as the respective composite flour tional characteristics of OFSPP differ significantly from those of other
(Table 3). cereals and legumes, as well as composite flour. This is due to the greater
The value for wet gluten in the wheat flour sample was 29.97%; levels of insoluble dietary fiber observed in this sample (Akter et al.,
however, as the level of substitution increased, this value reduced to 2023).
11.71% for the F4 sample (Table 2). Since the gluten content is fully Bulk density is an important parameter for determining the pack-
obtained from wheat flour, this is due to the diluting effect caused by the aging requirements, and material handling and transportation of foods.
inclusion of OFSPP and haricot bean flour (Chikpah et al., 2021). This In the current study, the bulk density of OFSPP flour (0.9 g/mL) was
was also supported by our research findings, which revealed no gluten significantly higher (P < 0.05) than individual and composite flours
content in two non-wheat individual flour samples (Table 2). This lower (Fig. 2B). This could be due to the irregular shape which might pass the
wet gluten level will have significant effects on the bread’s overall regular size of the sieve. Besides, the inherent fibrous structure of the
quality characteristics (Jagelaviciute & Cizeikiene, 2021). However, one OFSPP flour might contribute to this result. The significantly lowest (P
of the most important things to remember is that food is not always < 0.05) bulk density was observed for wheat flour (0.71 g/mL) (Fig. 2B).
eaten for its palatability; the functional aspects of the meal must also be This might be due to the high moisture content of wheat flour as
taken into account. compared to other individual and composite flours. A similar bulk
Similarly, the falling number was decreased with the increasing density decrease was also observed for the high moisture content Teff
incorporation of non-wheat flour. A significantly higher (P < 0.05) flour sample (Awol et al., 2023). The second significantly lowest (P <
falling number value (242.67 s) was obtained for a wheat flour as 0.05) bulk density was observed for haricot bean flour (0.78 g/mL).
compared to other individual as well as composite flours (Table 2). This However, in all composite flour samples, the bulk density does not have
property is the measurement of time in seconds for a stirrer to fall a significant difference (P < 0.05) between themselves (Fig. 2B).
through a hot slurry of flour (Emire & Arega, 2012). The greater the Water absorption capacity (WAC) is a measure of the ability of the
amount of alpha-amylase in the flour, the lower the falling number, the flour to associate with water. The WAC of OFSPPF is significantly higher
thinner the gelatinized starch paste, and the faster the plunger will fall (3.27 g/g) than the rest of the samples, followed by the haricot bean
through the slurry. Thus, flours with a greater falling number value are flour (Fig. 2B). This could be due to a greater number of hydroxyl group
more suited for baking. that exists in the insoluble fiber structure which allows more water
interface through hydrogen bonding (Chen et al., 2009). Further sub-
3.1.3. Functional properties stitution of wheat flour by OFSPP and haricot bean flours increases the
Functional properties of composite flours are critical characteristics, water absorption capacity of the composite flours (Fig. 2B). Although
especially for flours that will be baked further. The key functional high WAC of the flour is very desirable for high moisture foods like
soups, dairy products, beverages, coffee creamers, it might have a
negative quality effect for bakery products, particularly for bread
Table 3 baking, due over hydration, which might result in overly wet dough
Proximate composition of control and composite flour breads. (Ojha et al., 2018).
Proximate Control F1 F2 F3 F4 The oil absorption capacity (OAC) of individual flour and composite
composition flours ranged from 0.98 to 1.38 (g/g) (Fig. 2B). Significantly higher (P <
Moisture (g/ 25.93 ± 27.46 ± 30.13 ± 31.22 ± 33.46 ± 0.05) OAC was observed for haricot bean flour (1.38 g/g) while the
100g) 0.03e 0.03d 0.03c 0.03b 0.03a lowest was recorded for wheat flour (0.98 g/g) (Fig. 2B). This could be
Fiber (g/100g) 0.43 ± 1.79 ± 3.15 ± 4.28 ± 6.46 ± due a higher protein content of haricot bean, as protein contains a non-
0.01e 0.01d 0.01c 0.01b 0.02a
polar amide side chain that can create a hydrophobic interaction with
Protein (g/ 7.63 ± 9.56 ± 10.66 ± 11.65 ± 12.73 ±
100g) 0.03e 0.03d 0.03c 0.02b 0.02a lipids in the foods (Jitngarmkusol et al., 2008). This functional property
Fat (g/100g) 1.35 ± 1.43 ± 1.56 ± 1.65 ± 1.95 ± is a very desirable characteristics for baked goods such as cookies, bis-
0.03e 0.04d 0.03c 0.03b 0.03a cuits, snacks, cakes, and to a lesser extent bread, which loses oil during
Ash (g/100g) 0.74 ± 2.54 ± 3.16 ± 3.56 ± 4.54 ± processing is higher, as well as for foods that require taste preservation.
0.01 0.05 0.03 0.03 0.03
CHO (g/100g) 63.91 ± 57.22 ± 51.34 ± 47.64 ± 40.86 ±
Haricot bean flour showed a significantly higher (P < 0.05) dis-
0.06a 0.13b 0.11c 0.1d 0.04e persibility as compared to the other individual flour as well as the rest of
Energy (kcal/ 298.35 279.99 262.03 252.02 231.91 the composite flours (Fig. 2B). Dispersibility is an important functional
100g) ± 0.31a ± 0.13b ± 0.15c ± 0.07d ± 0.33e property that measures how well flour or flour blends can be distributed
Beta carotene ND 209.19 320.74 446.47 522.61
uniformly in the water. Other than haricot bean and wheat flours, the
(μg/100g) ± 0.56d ± 0.79c ± 0.46b ± 0.58a
rest of the samples showed comparable dispersibility (Fig. 2B). The
Results are presented as means ± SD of three replications. Raw-wise significant higher the dispersibility, the stronger the reconstitution property which
difference analysis for p < 0.05. , F1 = (85/10/5) %, F2 = (70/20/10) %, F3 = makes a fine dough consistency during mixing (Ohizua et al., 2017).
(55/30/15) and F4 = (40/40/20) % represents a ratio for wheat, HBF, and
OFSPPF, respectively.

5
 F. Admasu et al. LWT 200 (2024) 116182

3.1.4. Pasting properties properties.

The pasting properties parameters are one of the important infor-
mation needed while formulating a composite flour for different prod-
ucts since it tells a lot about the behavior of starch at different 3.2. Developed bread
temperature ranges with the addition of water. The change in properties
will have a significant effect on dough development, loaf volume, 3.2.1. Proximate composition
texture, and digestibility of bread. In this study the wheat flour and the The fiber, β-carotene, protein, ash, moisture, and fat content of the
four composite flours were evaluated for their pasting properties developed bread increases with increasing the proportion of OFSPP and
-(Fig. 3). The peak viscosity (PV) value was higher for wheat flour (2547 haricot bean flours, whereas the carbohydrate and energy values
LE cP) and showed a reduction with increasing the incorporation of haricot reduced with increasing the non-wheat flours (Table 3). The signifi-
# bean and OFSPP flours (Fig. 3). Moreover, wheat flour take a longer pick cantly higher (P < 0.05) fiber content was observed (6.46 g/100g) for F4
time (PT) (6.33 min) as compared to the rest of the composite flour, sample and the lowest was recorded for the control with an average
which had more or less similar PT. When the pasting results were value of (0.43 g/100g). This is mainly caused by the higher proportion of
compared, F1 and F2 exhibited a comparable similarity to wheat flour OFSPP flour, which has a higher dietary insoluble fiber. The consump-
than F3 and F4 samples. Although high peak viscosity is associated with tion of dietary fiber in general benefits the host by allowing the gener-
the desired properties of dough development and bread volume, it is ation of short-chain fatty acids in the colon by bacterial fermentation
expected to diminish when some part of the starch is substituted with (Fernández et al., 2016). Particularly insoluble fiber-rich food in-
insoluble fiber and proteinous legume (Maninder et al., 2007). gredients, like OFSPP flour, have great benefits by assisting the growth
~ The breakdown viscosity (BDV) of wheat samples is higher than the of colon fermenting bacteria, increasing bulk stool and bowl movement,
· and facilitate the production of short chain fatty acids (Conlon & Bird,
rest of the composite flour sample (Fig. 3). Besides, this viscosity
T
decreased with increasing the level of haricot bean and OFSPP flours 2014). So, the incorporation of prebiotics will benefit the human gut
substitution. However, if the comparison is made on the difference be- microbiome, which is the source of health for many chronic diseases
tween the PV and BDV, a lower value was observed for the wheat flour (Shah et al., 2020). The β-carotene content recorded for the composite
(Fig. 3). This viscosity indicates the gel’s stability, or the likelihood of bread gives other dimensions to the functionality. The minimum and
swelled starch granules to break when kept at high temperatures with maximum values ranged from 209.19 μg/100 g to 522.61 μg/100 g for
continuous shearing (Park & Kim, 2021). Both too high and too low BDV F1 to F2 composite flour breads, respectively (Table 3). Thus, the
have their limitations, which might result in weaker and stiffer dough, developed bread has a hedge contribution to a vulnerable segment of the
respectively. population particularly for babies, pregnant women, and lactating
F mothers. The nutritional profile, particularly the protein content, was
The Final viscosity (FV) and Set–back viscosity (SBV) of the com-
posite flours are significantly higher than the wheat flours (Fig. 3). also enhanced by the added haricot bean flour. It was increased from
Although FV values declined as the amount of haricot bean and OFSPP 7.63 g/100g for the control sample to 12.73 g/100g for the F4 bread
flours increased, composite flour samples (F2–F4) had greater FV values (Table 3). The nutritional value of the control sample was more
than wheat flour and F1 composite flour samples. This could be due to balanced, particularly in protein content, which was primarily derived
the influence of insoluble fiber physical obstruction which leads to a from haricot bean flour. Based on this proximate composition results, it
higher time for swelling of starch gelatinization. Further, the high hy- is feasible to conclude that, the developed breads demonstrated
groscopic nature of the insoluble fiber could also contribute to this improved functionality together with nutritional balance when it was
result. Similarly, SBV values were higher for composite flour as compared to control wheat bread.
compared to the wheat and F1 composite flour samples (Fig. 3). This
could be due to the reformation of gel structure by retrogradation and 3.2.2. Physical properties
re-association of amylose molecules which was affected by composite Baking loss, loaf volume, and specific volume of the control sample
flour formulation due to dilution effect. However, higher SBV might also was significantly higher (P < 0.05) as compared to other samples. Be-
have a negative impact by resulting a gummy texture in the final sides, these properties were decreased with increasing the percentage of
product. In conclusion, the formulation of composite flour and pro- non-wheat flours incorporation. Oppositely the loaf weight was lower in
cessing conditions should be designed to handle these pasting control bread and increased with increasing portions of haricot bean and
OFSSP flour (Table 4). These could be due to the increased stiffness and
IEAXEYEA7
T E AE FHE
P
(PT) #517
&
I
67 ↓** (h) ↓
↳ PROFSPP F
960 1
womint FRE
/2 T
- TEA
Ts451E
4
E
Eit

↑
10 &, *At PET
or min
Fig. 3.
#16
The pasting properties of wheat and composite flours. F = (85/10/5) %, F = (70/20/10) %, F = (55/30/15) and F4 = (40/40/20) % represents a ratio for
1 2 3
wheat (WF), HBF, and OFSPPF, respectively.

6
F. Admasu et al. LWT 200 (2024) 116182

Table 4 based bread. More specifically, the color, appearance, and flavor of
Physical properties of control and composite flour breads. the composite flour breads were lower than the control samples
Samples Loaf volume Loaf weight Specific volume (g/ Baking loss (Fig. 4A). While the aroma and texture of F1 and F2 samples didn’t show
(mL) (g) mL) (g) any significant difference with the control sample (Fig. 4A). The color
Control 267.1 ± 1.15a 100.01 ± 2.67 ± 0.01a 12.77 ± score of the developed breads from composite flours were decreased
0.01e 0.01a significantly (P < 0.05) as the proportion of the wheat flour substitutes
F1 258.43 ± 1.5 b
101.17 ± 2.55 ± 0.02 b
11.47 ± increases (Fig. 4A&B). Although the increased caramelization due to the
0.01d 0.01b protein content of haricot bean flour has its own impact, the orange
F2 253.67 ± 1.53c 102.99 ± 2.46 ± 0.02c 10.98 ±
0.01c 0.01c
color of the OFSPP flour contributes the most to this result (Aparecida
F3 240.1 ± 0.85d 104.4 ± 2.30 ± 0.01d 9.63 ± 0.02d Pereira et al., 2019). The substitution of wheat flour by uncommon
0.01b flours such as haricot bean and OFSPP flours has a negative impact on
F4 230 ± 1.00e 105.2 ± 2.19 ± 0.01e 7.51 ± 0.01e the viscoelasticity and gas retention qualities of the dough, which has a
0.01a
significant impact on the sensory acceptance of the bread. This effect
Results are presented as means ± SD of three replications. Column-wise signif- was mainly manifested by the appearance sensorial score of composite
icant difference analysis for p < 0.05. , F1 = (85/10/5) %, F2 = (70/20/10) %, F3 flour bread. In general, as the amount of wheat flour decreased, so did
= (55/30/15) and F4 = (40/40/20) % represents a ratio for wheat, HBF, and the scores on sensory attributes. However, the most significant aspect of
OFSPPF, respectively. eating habits is that food is not always consumed for its sensory quali-
ties; rather, health benefits and a balanced diet should go hand in hand
water absorption capacity of the composite flours dough primarily to live a longer quality life. Moreover, it is imperative to acknowledge
caused by incorporating more non-wheat flours, which might affect that the sensory analysis conducted in this study was limited to a rela-
water evaporation while baking. Besides, reduction in gluten caused by tively small in number, comprising only 24 panelists. Consequently, the
the diluting effect resulting from the inclusion of gluten-free flours, findings may have limitations in precisely capturing the full spectrum of
particularly insoluble fiber-rich OFSPP flour, could also be the other assessments. However, notwithstanding this constraint, we maintain
explanation for these findings (Hathorn et al., 2008). The loaf volume confidence that the insights gained from this analysis will still provide
was decreased from 267.1 mL for the control sample to 230 mL for F4 valuable perspectives on the developed product.
sample. This could be due to the dilution of the gluten network caused
by the addition of insoluble dietary fiber, which in turn impairs gas
retention rather than gas production (Elleuch et al., 2011). Moreover,
4. Conclusions
TAKE FEEEP - ,

the dietary insoluble fiber in vegetable and fruit peel powder has strong Incorporating up to 10% and 20% OFSPP and haricot bean flour,
hydrophilicity, which leads to an increase in the water content of the respectively, increases the functional and nutritional compositions
dough. An apparent decrease in bread volume and specific volume with without much compromising the quality and sensorial acceptability of
increasing the amount of mango peel powder for wheat-based bread was the developed bread. Increasing crude fiber and β-carotene content en-
also observed in a previous study by Chen et al. (2019). hances functionality while increasing protein content improves the
nutritional quality of the developed bread. Non-wheat flour additions in
3.2.3. Sensory attributes excess of the aforementioned proportions, however, degrade the func-
The control sample showed a significantly higher (P < 0.05) senso- tional, pasting, and physical properties of the composite flour. Particu-
rial acceptability when compared to the developed composite flour- larly, the sensorial attributes of the bread had been compromised with

Fig. 4. The control and composite breads A) Sensory attributes, and B) Physical pictures. F1 = (85/10/5) %, F2 = (70/20/10) %, F3 = (55/30/15) and F4 = (40/40/
20) % represents a ratio for wheat, HBF, and OFSPPF, respectively.

7
F. Admasu et al. LWT 200 (2024) 116182

the increase of OFSSP and haricot bean flour. Thus, beyond F2 flour Chen, Y., Zhao, L., He, T., Ou, Z., Hu, Z., & Wang, K. (2019). Effects of mango peel
powder on starch digestion and quality characteristics of bread. International Journal
formulation, it is not recommended for bread making, rather it could be
of Biological Macromolecules, 140, 647–652. https://doi.org/10.1016/j.
an excellent candidate to be used as an ingredient for further comple- ijbiomac.2019.08.188
mentary food development. In a nutshell, further animal experiments Chikpah, S. K., Korese, J. K., Hensel, O., Sturm, B., & Pawelzik, E. (2021). Rheological
and gut microbiome research should be conducted in order to gain a properties of dough and bread quality characteristics as influenced by the proportion
of wheat flour substitution with orange-fleshed sweet potato flour and baking
complete picture of the prebiotic potential of the developed bread. conditions. LWT, 147, Article 111515. https://doi.org/10.1016/j.lwt.2021.111515
Conlon, M., & Bird, A. (2014). The impact of diet and lifestyle on gut microbiota and
human health. Nutrients, 7(1), 17–44. https://doi.org/10.3390/nu7010017
CRediT authorship contribution statement
Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., & Attia, H. (2011). Dietary
fibre and fibre-rich by-products of food processing: Characterisation, technological
Fasika Admasu: Visualization, Validation, Methodology, Investi- functionality and commercial applications: A review. Food Chemistry, 124(2),
411–421. https://doi.org/10.1016/j.foodchem.2010.06.077
gation, Formal analysis, Data curation. Eskindir Getachew Fentie:
Fernández, J., Redondo-Blanco, S., Gutiérrez-del-Río, I., Miguélez, E. M., Villar, C. J., &
Writing – original draft, Visualization, Supervision, Methodology, Lombó, F. (2016). Colon microbiota fermentation of dietary prebiotics towards
Formal analysis, Data curation, Conceptualization. Habtamu Admassu: short-chain fatty acids and their roles as anti-inflammatory and antitumour agents: A
Writing – review & editing, Supervision, Methodology, Conceptualiza- review. Journal of Functional Foods, 25, 511–522. https://doi.org/10.1016/j.
jff.2016.06.032
tion. Jae-Ho Shin: Writing – review & editing, Supervision, Funding Forsido, S. F., Duguma, H. T., Lema, T. B., Sturm, B., & Hensel, O. (2019). Nutritional and
acquisition, Conceptualization. sensory quality of composite extruded complementary food. Food Science and
Nutrition, 7(2), 882–889. https://doi.org/10.1002/fsn3.940
Gonzales-Barron, U., Dijkshoorn, R., Maloncy, M., Finimundy, T., Carocho, M.,
Declaration of competing interest Ferreira, I. C. F. R., Barros, L., & Cadavez, V. (2020). Nutritional quality and staling
of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour.
Food Research International, 137, Article 109621. https://doi.org/10.1016/j.
The authors declare that they have no known competing financial foodres.2020.109621
interests or personal relationships that could have appeared to influence Hall, D. A., Voigt, R. M., Cantu-Jungles, T. M., Hamaker, B., Engen, P. A., Shaikh, M.,
Raeisi, S., Green, S. J., Naqib, A., Forsyth, C. B., Chen, T., Manfready, R., Ouyang, B.,
the work reported in this paper. Rasmussen, H. E., Sedghi, S., Goetz, C. G., & Keshavarzian, A. (2023). An open label,
non-randomized study assessing a prebiotic fiber intervention in a small cohort of
Data availability Parkinson’s disease participants. Nature Communications, 14(1), 926. https://doi.
org/10.1038/s41467-023-36497-x
Hathorn, C. S., Biswas, M. A., Gichuhi, P. N., & Bovell-Benjamin, A. C. (2008).
Data will be made available on request. Comparison of chemical, physical, micro-structural, and microbial properties of
breads supplemented with sweetpotato flour and high-gluten dough enhancers. LWT
- Food Science and Technology, 41(5), 803–815. https://doi.org/10.1016/j.
Acknowledgments # lwt.2007.06.020
ICC. (1995). Determination of the “falling number” according to hagberg-perten as a measure
Authors would like to acknowledge Addis Ababa Science and Tech- of the degree of alpha-amylase activity in grain and flour, 107/1.
Ioniță-Mîndrican, C.-B., Ziani, K., Mititelu, M., Oprea, E., Neacșu, S. M., Moroșan, E.,
nology University, and Kyungpook National University. This research Dumitrescu, D.-E., Roșca, A. C., Drăgănescu, D., & Negrei, C. (2022). Therapeutic
was supported by the Korea Basic Science Institute (National Research benefits and dietary restrictions of fiber intake: A state of the art review. Nutrients, 14
Facilities and Equipment Center) grant funded by the Ministry of Edu- (13), 2641. https://doi.org/10.3390/nu14132641
Jagelaviciute, J., & Cizeikiene, D. (2021). The influence of non-traditional sourdough
cation(2021R1A6C101A416).
made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/
rice bread. LWT, 137, Article 110457. https://doi.org/10.1016/j.lwt.2020.110457
References Jitngarmkusol, S., Hongsuwankul, J., & Tananuwong, K. (2008). Chemical compositions,
functional properties, and microstructure of defatted macadamia flours. Food
Chemistry, 110(1), 23–30. https://doi.org/10.1016/j.foodchem.2008.01.050
AACC. (2000). Approved methods of the American association of cereal chemists (Vol. 171).
Johnston, C., Ying Leong, S., Teape, C., Liesaputra, V., & Oey, I. (2023). In vitro digestion
AACC. (2010). Approved methods of American association of cereal chemists.
properties and use of automatic image analysis to assess the quality of wheat bread
Aderinola, T. A., Makinwa, O. J., & Aderehinwo, O. M. (2023). Proximate composition,
enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction. Food
functional and bioactive properties of cassava, garden egg and sorghum residue
Research International, 174, Article 113630. https://doi.org/10.1016/j.
composite flours. Food and Humanity, 1, 1576–1583. https://doi.org/10.1016/j.
foodres.2023.113630
foohum.2023.11.009
Kulkarni, K. D., Kulkarni, D. N., & Ingle, U. M. (1991). Sorghum malt-based weaning food
Akter, M., Anjum, N., Roy, F., Yasmin, S., Sohany, M., & Mahomud, M. S. (2023). Effect
formulations: Preparation, functional properties, and nutritive value. Food and
of drying methods on physicochemical, antioxidant and functional properties of
Nutrition Bulletin, 13(4), 1–7. https://doi.org/10.1177/156482659101300401
potato peel flour and quality evaluation of potato peel composite cake. Journal of
Li, Y., Shi, R., Qin, C., Zhang, Y., Liu, L., & Wu, Z. (2021). Gluten-free and prebiotic oat
Agriculture and Food Research, 11, Article 100508. https://doi.org/10.1016/j.
bread: Optimization formulation by transglutaminase improvement dough structure.
jafr.2023.100508
Journal of Food Processing and Preservation, 45(9). https://doi.org/10.1111/
AOAC. (2000). Official methods of analysis (17th ed.). Association of Official Analytical
jfpp.15684
Chemists.
Li, X., Wang, L., Jiang, P., Zhu, Y., Zhang, W., Li, R., & Tan, B. (2023). The effect of wheat
Aparecida Pereira, A. P., Pedrosa Silva Clerici, M. T., Schmiele, M., Gioia Júnior, L. C.,
bran dietary fibre and raw wheat bran on the flour and dough properties: A
Nojima, M. A., Steel, C. J., Chang, Y. K., Pastore, G. M., & Nabeshima, E. H. (2019).
comparative study. LWT, 173, Article 114304. https://doi.org/10.1016/j.
Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough
lwt.2022.114304
panettones. LWT, 101, 145–151. https://doi.org/10.1016/j.lwt.2018.10.091
Liu, A., Su, S., Sun, Y., Li, Q., Li, J., Hu, K., Zhao, N., He, L., Chen, S., & Liu, S. (2024).
Astiz, V., Guardianelli, L. M., Salinas, M. V., Brites, C., & Puppo, M. C. (2022). High
Enhancing the highland barley-wheat dough network structure and bread quality
β-glucans oats for healthy wheat breads: Physicochemical properties of dough and
using freeze-dried sourdough powder with inulin as a protectant. LWT, 191, Article
breads. Foods, 12(1), 170. https://doi.org/10.3390/foods12010170
115599. https://doi.org/10.1016/j.lwt.2023.115599
Awol, S. M., Kuyu, C. G., & Bereka, T. Y. (2023). Physicochemical stability, microbial
Liu, Q., Zhang, W., Zhang, B., Du, C., Wei, N., Liang, D., Sun, K., Tu, K., Peng, J., & Pan, L.
growth, and sensory quality of teff flour as affected by packaging materials during
(2022). Determination of total protein and wet gluten in wheat flour by Fourier
storage. LWT, 189, Article 115488. https://doi.org/10.1016/j.lwt.2023.115488
transform infrared photoacoustic spectroscopy with multivariate analysis. Journal of
Bekele, D. W., & Admassu Emire, S. (2023). Formulation optimization and
Food Composition and Analysis, 106, Article 104349. https://doi.org/10.1016/j.
characterization of functional Kemesha. Heliyon, 9(10), Article e20829. https://doi.
jfca.2021.104349
org/10.1016/j.heliyon.2023.e20829
Maninder, K., Sandhu, K. S., & Singh, N. (2007). Comparative study of the functional,
Benayad, A., Taghouti, M., Benali, A., Zouahri, A., Bikri, S., Aboussaleh, Y.,
thermal and pasting properties of flours from different field pea (Pisum sativum L.)
Benbrahim, N., & Kumar, S. (2022). Addition of chickpea flour in durum wheat flour
and pigeon pea (Cajanus cajan L.) cultivars. Food Chemistry, 104(1), 259–267.
makes tortilla more nutritious and palatable, and technologically acceptable. Foods,
https://doi.org/10.1016/j.foodchem.2006.11.037
12(1), 72. https://doi.org/10.3390/foods12010072
Namir, M., Iskander, A., Alyamani, A., Sayed-Ahmed, E., Saad, A., Elsahy, K., El-
Chandran, A. S., Suri, S., & Choudhary, P. (2023). Sustainable plant protein: An up-to-
Tarabily, K., & Conte-Junior, C. (2022). Upgrading common wheat pasta by fiber-
date overview of sources, extraction techniques and utilization. Sustainable Food
rich fraction of potato peel byproduct at different particle sizes: Effects on
Technology, 1(4), 466–483. https://doi.org/10.1039/D3FB00003F
physicochemical, thermal, and sensory properties. Molecules, 27(9), 2868. https://
Chen, H., Miao, M., & Ding, X. (2009). Influence of moisture absorption on the interfacial
doi.org/10.3390/molecules27092868
strength of bamboo/vinyl ester composites. Composites Part A: Applied Science and
Ohizua, E. R., Adeola, A. A., Idowu, M. A., Sobukola, O. P., Afolabi, T. A., Ishola, R. O.,
Manufacturing, 40(12), 2013–2019. https://doi.org/10.1016/j.
Ayansina, S. O., Oyekale, T. O., & Falomo, A. (2017). Nutrient composition,
compositesa.2009.09.003

8
F. Admasu et al. LWT 200 (2024) 116182

functional, and pasting properties of unripe cooking banana, pigeon pea, and their encapsulated formulations. Trends in Food Science & Technology, 102, 178–192.
sweetpotato flour blends. Food Science and Nutrition, 5(3), 750–762. https://doi.org/ https://doi.org/10.1016/j.tifs.2020.06.010
10.1002/fsn3.455 Simpson, H. L., & Campbell, B. J. (2015). Review article: Dietary fibre-microbiota
Ojha, P., Adhikari, R., Karki, R., Mishra, A., Subedi, U., & Karki, T. B. (2018). Malting and interactions. Alimentary Pharmacology & Therapeutics, 42(2), 158–179. https://doi.
fermentation effects on antinutritional components and functional characteristics of org/10.1111/apt.13248
sorghum flour. Food Science and Nutrition, 6(1), 47–53. https://doi.org/10.1002/ Singh, N., Kaur, M., & Sandhu, K. S. (2005). Physicochemical and functional properties of
fsn3.525 freeze-dried and oven dried corn gluten meals. Drying Technology, 23(4), 975–988.
Olakanmi, S. J., Jayas, D. S., & Paliwal, J. (2022). Implications of blending pulse and https://doi.org/10.1081/DRT-200054253
wheat flours on rheology and quality characteristics of baked goods: A review. Foods, Ssentongo, P., Ba, D. M., Ssentongo, A. E., Fronterre, C., Whalen, A., Yang, Y.,
11(20), 3287. https://doi.org/10.3390/foods11203287 Ericson, J. E., & Chinchilli, V. M. (2021). Association of vitamin A deficiency with
Park, S., & Kim, Y.-R. (2021). Clean label starch: Production, physicochemical early childhood stunting in Uganda: A population-based cross-sectional study. PLoS
characteristics, and industrial applications. Food Science and Biotechnology, 30(1), One, 16(4), Article e0250138. https://doi.org/10.1371/journal.pone.0250138
1–17. https://doi.org/10.1007/s10068-020-00834-3 Sullivan, P., Arendt, E., & Gallagher, E. (2013). The increasing use of barley and barley
Perri, G., Coda, R., Rizzello, C. G., Celano, G., Ampollini, M., Gobbetti, M., De by-products in the production of healthier baked goods. Trends in Food Science &
Angelis, M., & Calasso, M. (2021). Sourdough fermentation of whole and sprouted Technology, 29(2), 124–134. https://doi.org/10.1016/j.tifs.2012.10.005
lentil flours: In situ formation of dextran and effects on the nutritional, texture and Temple, N. J. (2022). A rational definition for functional foods: A perspective. Frontiers in
sensory characteristics of white bread. Food Chemistry, 355, Article 129638. https:// Nutrition, 9, Article 957516. https://doi.org/10.3389/fnut.2022.957516
doi.org/10.1016/j.foodchem.2021.129638 Turfani, V., Narducci, V., Durazzo, A., Galli, V., & Carcea, M. (2017). Technological,
Riccardi, G., Rivellese, A. A., & Giacco, R. (2008). Role of glycemic index and glycemic nutritional and functional properties of wheat bread enriched with lentil or carob
load in the healthy state, in prediabetes, and in diabetes. The American Journal of flours. LWT, 78, 361–366. https://doi.org/10.1016/j.lwt.2016.12.030
Clinical Nutrition, 87(1), 269S–274S. https://doi.org/10.1093/ajcn/87.1.269S Wang, X., Huang, L., Zhang, C., Deng, Y., Xie, P., Liu, L., & Cheng, J. (2020). Research
Riva, A., Rasoulimehrabani, H., Cruz-Rubio, J. M., Schnorr, S. L., Von Baeckmann, C., advances in chemical modifications of starch for hydrophobicity and its applications:
Inan, D., Nikolov, G., Herbold, C. W., Hausmann, B., Pjevac, P., Schintlmeister, A., A review. Carbohydrate Polymers, 240, Article 116292. https://doi.org/10.1016/j.
Spittler, A., Palatinszky, M., Kadunic, A., Hieger, N., Del Favero, G., Von Bergen, M., carbpol.2020.116292
Jehmlich, N., Watzka, M., … Berry, D. (2023). Identification of inulin-responsive Xing, Q., Kyriakopoulou, K., Zhang, L., Boom, R. M., & Schutyser, M. A. I. (2021). Protein
bacteria in the gut microbiota via multi-modal activity-based sorting. Nature fortification of wheat bread using dry fractionated chickpea protein-enriched
Communications, 14(1), 8210. https://doi.org/10.1038/s41467-023-43448-z fraction or its sourdough. LWT, 142, Article 110931. https://doi.org/10.1016/j.
Rodriguez-Amaya, D. B., & Kimura, M. (2004). Harvestplus handbook for carotenoid lwt.2021.110931
analysis. Harvestplus technical monograph (1st ed.). IFPRI and CIAT. Yadav, M. K., Kumari, I., Singh, B., Sharma, K. K., & Tiwari, S. K. (2022). Probiotics,
Sahin, A. W., Wiertz, J., & Arendt, E. K. (2020). Evaluation of a new method to determine prebiotics and synbiotics: Safe options for next-generation therapeutics. Applied
the water addition level in gluten-free bread systems. Journal of Cereal Science, 93, Microbiology and Biotechnology, 106(2), 505–521. https://doi.org/10.1007/s00253-
Article 102971. https://doi.org/10.1016/j.jcs.2020.102971 021-11646-8
Shah, B. R., Li, B., Al Sabbah, H., Xu, W., & Mráz, J. (2020). Effects of prebiotic dietary
fibers and probiotics on human health: With special focus on recent advancement in