Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour

Aim of this work was to evaluate the impact bread enrichment with different concentrations lentil flour (LF) (0 g/100g, 10 g/100g and 20 g/100g) on some physico-chemical, structural, nutritional features bread. The addition LF in formulation affected its properties, leading a darker appearance more compact structure ( e.g. , higher density lower gas bubble area fraction). Besides, it led significant rise protein, free glucose, rapidly digestible starch content as well expected glycemic index. Concerning investigation protein digestibility has been evaluated by combination digestion models. Each type subjected an vivo oral phase followed semi-dynamic vitro gastrointestinal digestion. During gastric phases digestion, greatest (20 exhibited extensive partial compared other samples, due content. In contrast, during intestinal phase, control showed stronger while no differences could be observed terms investigated SDS-PAGE. • use physico-chemical properties increases glucose wheat LF-added samples than pH tracing trials is useful monitor hydrolysis. Increasing concentration enhances digestibility.