Whole wheat flour plus legume flours

Abstract

INTRODUCTION: Changes in eating habits aimed at consuming more vegetables and replacing animal proteins with vegetables generated an increase in vegetarian and vegan consumers1, as well as the so-called flexitarian (who prefer plant-based foods to meat, under the slogan of healthy and sustainable eating with less environmental impact)2. In line with this trend, Molino Chacabuco SA developed an ingredient for mass and industrial consumption in the farinaceous segment.

MATERIAL AND METHODS: The nutritional profile of type 000 wheat flour was taken as a starting point and the different options of mixtures with other flours were evaluated to improve the nutritional profile with a focus on functionality. Whole wheat flour and legume flour were used. The improvement of the nutritional profile was based on the increase in protein and fiber value3. For functionality, it was sought that, both in home consumption and in industrial production, flour adapts to all types of food preparation processes.

RESULTS: The mixture of 80% whole wheat flour with 20% chickpea, lentil, pea and black bean flour improves the nutritional profile when compared to 000 wheat flour. It increases crude protein by 35% (Figure 1) and dietary fiber by 3.7 times (Figure 2), decreases carbohydrates by 17%, caloric value by 5% and provides 1.2% of Omega 6. The functionality results of end consumers who used the flour in home recipes were satisfactory due to its adaptability. It was also used in an automatic industrial line for sliced breads with a good response to the demands of the process.

CONCLUSIONS: The substitution of 000 wheat flour for whole wheat flour plus legume flour improves the nutritional profile of plant-based foods by increasing the contribution of vegetable protein and fiber content.