The aim of this study was to develop fortified breads of durum wheat semolina (DW) partially substituted at 10%, 15%, 20% and 30% with white sorghum or yellow pea wholemeal flours (WS, YP, respectively) or using wholemeal flour from a natural mixture of rye and durum wheat (RDW). The physico-chemical composition of the raw materials, rheological properties of dough, the bread quality characteristics, glycaemic index and sensory quality of bread were examined. Compared to 100% DW, 100% YP had twice the protein levels, RDW had almost three times the dietary fibre, while the colorimetric indices for WS and YP flour addition showed increased redness (for RDW) and similar yellowness (for YP). With respect to the control dough (100% DW), RDW and addition of WS or YP produced showed negative impact on water absorption (RDW, WS), stability (RDW, YP), dough strength (RDW, WS, YP), tenacity and extensibility ratio (RDW, YP), loaf volume (RDW, WS, YP), yellowness (RDW, WS) and sensory acceptance of bread (RDW, WS). However, these changes were counterbalanced by higher dietary fibre and lower glycaemic index of the breads, especially for RDW and at high additions of WS and YP (20-30%). Moreover, breads fortified with YP were better in terms of colour and overall acceptability scores.
Keywords: Cereals; Fibre; Functional bread; Glycaemic index; Pulses; Sensory analysis.