The Effect of Germinated Lentil Flour on the Physicochemical and Organoleptic Characteristics of Sangak Bread

ABSTRACT The aim of present study is bread enrichment by adding germinated lentil flour to Sangak bread. In this study, the dried germinated lentil flour was replaced with 7% moisture at four levels of 0, 5, 10, and 20% by weight in wheat flour. High germinated lentil flour content caused the hardness of the bread texture was increased significantly. Farinograph test revealed that water absorption, development time of the dough, and the softness degree of the dough increased by adding the lentil flour but the stability of the dough was constant. Sensory evaluation showed that control treatment and the 5% treatment have the most score of qualitative number. Increasing the germinated lentils flour in bread treatments led to increasing the amount of protein, iron, fiber, and ash content in treatments. In the 20% treatment, vitamins B3 and B6 were observed to be 26.6% and 70% of the initial amount, respectively.