Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread

Bread as a staple food for different groups of society at every level of income, plays important role in the nutritional basket. So enrichment bread by various components considered an eminent factor in compensating nutritional deficiencies.
The effect of partial replacement of wheat flour with lentil dahl flour, at 10, 20 and 30 percent and gluten at 2, 4 and 6 percent on quality characteristics of the toast bread (including determination of special volume by using Rapeseed displacement method, color measurement with Hunter Lab colorimeter, ability to hold moisture calculated via weighing of the samples before and after oven incubation, firmness determined with calculation of the maximum force required to compress the height of sample to half of preliminary height with Instron test, also ability to hold moisture and firmness on the first, third, fifth days after production and it’s relationship with staling) were studied. As well as combinational treatment were studied in order to optimization of the enriched toast bread production processes. Statistical analysis of data carried out by factorial test and CRD. Also Duncan test was used in order to find means difference (α˂0.05).
Results from partial replacement of the wheat flour with lentil dahl flour showed the decrease in specific volume, while both of lentil dahl flour and gluten were led to increase water absorbance. The effect of water holding capacity and special volume on texture of breads is fully understood, therefore as gluten level increase, specific volume and water holding capacity increase which could lead to decrease firmness. The results shown that, replacement of wheat flour with 2-4% gluten leads to increase specific volume (4-4.3 ml/g) whereas decrease in specific volume (4 ml/g) was observed by 4-6% gluten replacement. The moisture retaining of lentil dahl flour increased significantly in the first, third and fifth days after production which caused an elevation of tenderness and softness in texture and suspended staling process in the enriched toast breads containing lentil dahl flour. This claim was validated with scores gained from organoleptic evaluations.
The color of the bread was measured by Hunter Lab colorimeter to determine parameters (a*, b* & L*), as well as ∆E* index. The results indicated that L*was decreased and (a* & b*) increased with increasing partial replacement levelt of the wheat flour with lentil dahl flour. . Highest level of ∆E* index was obtained in treatment with 30 percent of lentil dahl flour and the lowest value was related to treatment with 10 percent of lentil dahl flour and 4 percent gluten.
Finally the treatment contain 20 percent of lentil dahl flour and 6 percent gluten and treatment with 10 percent of lentil dahl flour and 4 percent gluten were earned most score even in some cases higher than control sample and were introduced as optimized samples in the point of fortification and utilize ability after production and in consumption period