Pea-wheat composite bread: Effects of milling methods and NIR spectral insights

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-12 DOI:10.1016/j.ifset.2025.104233

Mariana Maçãs , Barbara Biduski , Alessandro Ferragina , Antonia A.L. dos Santos , Jeremy C. Simpson , Margaritha M. Mysior , Mahesha M. Poojary , Elke K. Arendt , Eimear Gallagher

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Abstract

Utilizing locally grown peas in bread-making offers environmental, nutritional, and economic advantages, yet pea milling remains underexplored compared to wheat. Optimizing pea flour processing is critical, as its integration with wheat can drastically alter baking performance. This study evaluated the impact of three milling techniques: roller mill (RM), hammer mill (HM) and cutting mill (CM). The pea flours were blended in a 15 %/85 % (pea/wheat) ratio and bread profiling was assessed. Additionally, flour and bread were analysed using NIR spectroscopy. Pea flour increased bread protein content. Considering the milling yield, bread characteristics and spectral analysis undertaken, this study suggests that the hammer mill is the most effective method for bread-making. NIR spectroscopy effectively distinguished formulations despite composition similarities enabling product standardization. Furthermore, NIR uniquely classified diverse breads by storage time, highlighting its potential for bread staling assessment.

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豌豆-小麦复合面包：碾磨方法和近红外光谱的影响

利用当地种植的豌豆制作面包具有环境、营养和经济优势，但与小麦相比，豌豆碾磨仍未得到充分开发。优化豌豆粉的加工是至关重要的，因为它与小麦的结合可以大大改变烘焙性能。本研究评估了三种铣削技术的影响：辊磨（RM），锤磨（HM）和切磨（CM）。豌豆粉以15% / 85%（豌豆/小麦）的比例混合，并评估面包的特性。此外，用近红外光谱分析了面粉和面包。豌豆粉增加了面包的蛋白质含量。考虑到磨粉率、面包特性和光谱分析，本研究表明锤式磨粉机是最有效的面包制作方法。近红外光谱有效区分配方，尽管成分相似，使产品标准化。此外，NIR根据储存时间对不同的面包进行了独特的分类，突出了其在面包变质评估中的潜力。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.