STUDY OF THE USE OF GERMINATED LENTIL FLOUR IN BREAD PRODUCTION TECHNOLOGY

STUDY OF THE USE OF GERMINATED LENTIL FLOUR IN BREAD PRODUCTION TECHNOLOGY

Authors

  • A. Umirbekova M.Kh. DulatyTaraz University, Taraz, Kazakhstan
  • A. Мynbayeva M.Kh. DulatyTaraz University, Taraz, Kazakhstan
  • I. Smetanska University of Applied Sciences Weihenstephan-Triesdorf, Weidenbach, Germany
  • A. Вorankulova M.Kh. DulatyTaraz University, Taraz, Kazakhstan
  • A. Sarshayeva M.Kh. DulatyTaraz University, Taraz, Kazakhstan
  • A. Nurmakhan M.Kh. DulatyTaraz University, Taraz, Kazakhstan

DOI:

https://doi.org/10.55956/GABL8998

Keywords:

hearth bread, lentil grain, sprouted lentil flour, enriched bread

Abstract

A scientific study was conducted at the engineering-profile laboratories Nanoengineering Research Laboratory named after Academician of the International Engineering Academy, Doctor of Engineering, Professor A.S. Akhmetov, and the Department of Food Production and Biotechnology at Taraz University named after M.Kh. Dulati, to investigate the possibility of enhancing the nutritional value of bread by partially replacing wheat flour with germinated lentil flour. The research examined the effect of germinated lentil flour on the physicochemical properties of the final product, as well as on organoleptic indicators such as taste, smell, and porous structure. The results revealed that hearth bread containing 15% germinated lentil flour has an attractive appearance, high organoleptic qualities, and improved biological value and functional properties compared to control bread samples.

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Published online

2025-09-30

Issue

No. 3(89) (2025)

Section

Food Engineering Technologies

License

Copyright (c) 2025

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.