Formulation and nutritional evaluation of protein-enriched composite flour

Le résumé fourni par la source

Despite growing consumer interest in plant-based protein across Europe, a significant data gap persists: no systematic study has evaluated the nutritional and functional properties of composite flours blending Polish-grown cereals, pulses, and oilseeds at multiple ratios under standardised conditions. This research formulated three composite flours—CF1 (70:20:10 wheat: chickpea: flaxseed), CF2 (60:25:15), and CF3 (50:30:20)—and compared their proximate composition, mineral content, amino acid score, and functional properties (water absorption capacity, oil absorption capacity, bulk density, foaming capacity) with a wheat-flour control. Protein increased from 10.2% (control) to 18.2% (CF3), while fibre rose from 2.4% to 7.8%. Iron content increased 3.4-fold and calcium 3.0-fold in CF3. Limiting amino acid score improved from 42% (wheat, lysine-limited) to 78% (CF3), reflecting the complementary amino acid profiles of cereal and pulse proteins. Water absorption capacity increased with pulse content (62-74% vs. 58% control), potentially improving bread crumb moisture retention. These findings provide Polish food manufacturers with formulation blueprints for protein-enriched flours that can be incorporated into bread, pasta, and baked goods to address the EU’s protein diversification strategy.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.