The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?

Inclusion of pulses flour in bread formulation has important nutritional effects but its successful implementation is challenging and requires a good understanding the effect functionality, granulometry substitution level on quality. Accordingly, this work studied red lentil dimensional fractions (coarse, medium, fine, extra-fine), considering compositional, morphological, functional, thermal properties. Additionally, substituting wheat with at different levels (0, 10, 15, 20, 25 30% [w/w] basis) dough rheology was using Mixolab device, to predict Although flour's properties were significantly affected by particle size, multivariate statistics suggested that major factor affecting rheological doughs made blends flours. A 10% provides optimum regardless while higher (15–30%), coarse fraction can provide performance compared unfractionated finer fractions. The results study pose an base intelligently develop wheat-lentil applications future.