Summary
This study investigates the functional potential of composite flours derived from black lentil seeds and their sprouts as partial substitutes for conventional wheat flour in bakery and pastry applications. It likely characterises improvements in protein, fibre, and phytochemical profiles alongside analysis of how lentil flour incorporation affects dough rheology and product texture. The findings contribute to evidence on legume-based flour enrichment as a strategy for improving the nutritional density of baked goods.
UK applicability
While conducted in a Romanian context, the findings are broadly applicable to UK food product development and reformulation efforts, particularly given UK and EU policy interest in increasing plant protein consumption and reducing ultra-processed food reliance; lentil-enriched flours represent a commercially viable route for UK bakery manufacturers seeking nutritional improvement.
Key measures
Protein content (%); fibre content (%); polyphenol content (mg GAE/g); antioxidant activity (DPPH, ABTS assays); rheological parameters (dough extensibility, elasticity, viscosity); proximate composition
Outcomes reported
The study assessed the nutritional composition, phytochemical content (including polyphenols and antioxidant activity), and rheological behaviour of composite flours incorporating black lentil seeds and sprouts, and evaluated their impact on bakery and pastry product quality.
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