Abstract
Given its excellent and balanced nutritional composition, particularly as a high source of proteins, lentil (Lens culinaris Medik.) flour is now being increasingly blended with wheat flour to produce different types of bakery products, such as bread. This study explored the potential use of germinated lentil flour blended with wheat flour (WF) for bread-making, using farinographic analysis. WF was partially replaced with 0 %, 20 %, and 30 % of non-germinated lentil flour (LF) and germinated LF for 24 hours (LF24) and 48 hours (LF48). Microstructure and particle size, examined through SEM and sieve analysis, revealed more significant particle agglomeration in lentil flour samples than WF, with WF and LF showing monomodal and similar size distributions, while LF24 and LF48 displayed bimodal patterns. Farinographic analysis indicated increased germination time and LF concentration decreased water absorption capacity. Dough development time increased, whereas stability time and elasticity varied significantly depending on LF type and substitution rate. Overall, lentil germination proved a practical method for improving crucial technological properties in breadmaking. These findings support the formulation of innovative products using germinated lentil flour, combining enhanced nutritional profiles with high-quality processing standards.
