Rheological characterization of composite wheat flours enriched with protein-rich plant sources for nutritional enhancement

Abstract

In low- and middle-income nations, the prevalence of protein–energy malnutrition (PEM) is increasingly posing critical nutritional issue, especially among children and women. The incorporation of protein-rich legumes in wheat flour is a promising approach to address this issue. Keeping this in view, the current study is an attempt to enhance nutritional composition of wheat flour by substituting with protein sources, such as legumes. Composite blends are prepared by substituting wheat flour with red lentils, kidney beans, soybeans, chickpeas, and maize flour at levels ranging from 5% to 20%, while moringa are substituted from 1% to 4%, and tested through amy-lograph, farinograph, and alveograph analyses. Amylograph results showed peak viscosities ranging from 989 to 1,099 Brabender unit (BU), with the lowest viscosity breakdown observed in 10% red lentil (222 BU) and 10% soybean (358 BU) blends, indicating improved thermal stability. Farinograph analysis revealed increased water absorption, with chickpea- and soybean-enriched flours, reaching up to 66.4% and achieving farinograph quality numbers (FQN) as high as 125 at 15% substitution. Alveograph results demonstrated that 10–15% chickpea and soybean blends maintained high dough tenacity (P = 114–117 mm) and extensibility (L = 51–62 mm), with baking strength values (W) of up to 221 × 10^–4 J. In contrast, maize flour at 20% substitution significantly reduced extensibility (L = 24.91 mm) and baking strength (W = 112.27 × 10^–4 J), and increased dough tenacity– extensibility (P/L) ratio to 3.86, indicating poor dough performance. The findings confirmed that 10–15% legume flour incorporation optimally enhanced both rheological and functional qualities, offering a promising way to develop nutritionally enriched and technologically stable bakery formulations.