Qualitative Characteristics of Semolina-Pulse Flour Mixes and Related Breads

In recent years, pulse flours have gained attention in baked goods for their nutritional value. This study evaluated the effects of incorporating common bean, yellow pea, and grass pea flours (20%, 30%, 40%) into durum wheat semolina on the technological, physical, and rheological properties of flours, doughs, and breads. Combining pulse flours with durum wheat semolina allows for improved dough handling and processing performance, leveraging the functional properties of both ingredients. Water absorption increased with pulse flour addition (average 1.90 g H₂O/g dry matter), though higher levels of yellow pea and grass pea reduced it. Color changes were most evident with common bean flour. Leavening rates varied, reaching 144% after 60 min with 30% yellow pea and 68.75% after 40 min with 30% common bean. Rheological results indicated longer dough development and stability times but reduced strength and extensibility, with higher tenacity. Bread volume decreased from 276.25 cm³ (control) to 208.75 cm³ (40% common bean). Crumb porosity declined, particularly with common bean flour, producing smaller pores. Grass pea flour promoted browning, enhancing color contrast. Texture analysis showed harder, more gum-like breads with higher chew resistance: hardness ranged from 15.85 N (20% common bean) to 30.45 N (40% yellow pea). Gumminess and chewiness increased, while cohesiveness decreased. Overall, pulse flour integration alters bread quality, yet represents a promising approach to creating healthier, functional, baked products.