Integration of pea into baking flour and its effects on nutritional value and processing - IntercropVALUES Practice Abstract

Summary

Pea integration (impurity) of up to 5% in wheat flour also increases the shelf-life of bread due to the higher water absorption capacity of pea1. Wheat flour containing pea has an increased mineral and protein content improving the nutritional value of baked products.
Practical recommendations
Baking processes:
o Due to the greater water absorption capacity of the pea flour, more water may be necessary during dough mixing to achieve desired dough consistency
o The amount of additional water needed depends on the bread recipe, flour type, and pea percentage in the flour
o Higher percentages of pea in the flour can result in a darker crust colour during baking
o Mineral content of both wholemeal and refined wheat flour is increased with higher percentages of pea, thereby improving the nutritional value of baked goods.