Germinated/fermented legume flours as functional ingredients in wheat-based bread: A review
Refined wheat breads are consumed throughout the world as an energy-dense staple food. The consumption of refined wheat bread has raised concerns among health-conscious consumers. This has partly stimulated research interest in the inclusion of functional ingredients such as germinated/fermented leg...
| Autores: | , , , , , , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/382031 |
| Acesso em linha: | http://hdl.handle.net/10261/382031 https://api.elsevier.com/content/abstract/scopus_id/85217260087 |
| Access Level: | acceso abierto |
| Palavra-chave: | Antioxidant activities Bread Dough rheology Nutrient Technological properties doughs bread antioxidant properties |
| Resumo: | Refined wheat breads are consumed throughout the world as an energy-dense staple food. The consumption of refined wheat bread has raised concerns among health-conscious consumers. This has partly stimulated research interest in the inclusion of functional ingredients such as germinated/fermented legume flour in the development of nutritious and healthy breads to drive innovations in the bakery industry and overcome sustainability problems. Nevertheless, the inclusion of germinated/fermented legume flours cannot be a direct replacement of refined wheat, because processing requirements must be met. This critical review analyzes the impact of germinated/fermented legume flour on the rheological characteristics, nutritional quality, health-promoting, and technological properties of wheat-based bread for improved nutrition and health, identifying current challenges. The macroconstituent changes and the increasing enzyme activity produced during germination/fermentation influence the functionality of wheat dough and the resultant bread quality. Substitution of up to 20% germinated legume flour caused detrimental effects on technological properties of the bread, whereas better technological properties were recorded with up to 20% fermented legume flour. Nevertheless, more studies are needed to provide detailed insight on this observation. Germinated/fermented legume flour could serve as a functional ingredient for the development of nutritious and healthy breads. In fact, breads containing germinated/legume flour are rich in quality protein, dietary fiber, micronutrients, phytochemicals, and bioactive constituents and low in glycemic index with improved sensory properties compared to 100% wheat bread. Nonetheless, information on the bioavailability of nutrients in breads containing germinated/fermented legumes using in vivo studies and profiling the metabolites therein are scarce in the literature. |
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