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THE INFLUENCE OF FROZEN STORAGE ON BREAD PRODUCTS WITH LENTIL FLOUR
Abstract
Development and consumption of frozen products is an aspect that is strongly related to nowadays consumers. These are considered less nutritious and less healthy than fresh ones due to processing, artificial ingredients and additives used for production. The paper focuses on the influence of frozen storage of bread dough enriched with lentil flour. The addition of lentil flour in different proportions (15% and 30%) was investigated in order to study the physicochemical and organoleptic effect concerning the obtained products compared to a control sample with 0% lentil flour after freezing process. The effect of different percentage of lentil flour (15% and 30%) and the impact of freezing treatment on the sensorial, textural and nutritional properties of bread were assessed. The final product was then evaluated by considering its volume, porosity and core acidity. Results showed that the increase in the lentil flour at 15% and 30% doesn?t affect in a negative manner the dough texture and the sensorial quality of the bread. The results are in conformity with data mentioned in specific literature.
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