Pea, Lentil and Chickpea Protein Application in Bread Making

The objective of the present study was to determine if wheat flour could be successfully substituted with lentil, pea, and chickpea (pulses) proteins in bread making and to study the characteristics of the breads produced. Results of the study showed that addition of pulse proteins affected bread mass volume, color and hardness. The highest bread mass volume (4.27 ± 0.07 mL/g) was obtained with the control (unsupplemented) bread. Mass volumes...