Influência da substituição parcial da farinha de trigo por farinha de lentilha germinada e não germinada nas propriedades tecnológicas de pães

Abstract

The lentil (Lens culinaris) is a legume that has gained interest in the food industry due to its high fiber and protein content. When subjected to the germination process, the availability of its nutrients increases, which favors the formulation of foods with potential anticancer, anti-inflammatory, and obesity-controlling properties. The aim of this study was to evaluate the physicochemical, nutritional characteristics and technological application of germinated and non-germinated lentil flour in bread production, with the intention of providing more nutritious snack options accessible to the general population. The flours were obtained from lentil seeds through a drying process in an oven with air circulation. The analyses performed on germinated and non-germinated lentil flours included proximate composition, granulometry, water activity, pH, water absorption capacity, and color. In the bread with a 15% flour substitution, color, specific volume, and firmness analyses were carried out. The results indicated that both germinated and non-germinated lentil flour improved the nutritional properties of the final product, showing an increase in protein content and a reduction in lipid and carbohydrate content without affecting the color, firmness, or specific volume of the bread. The partial substitution of wheat flour with lentil flour demonstrated potential for improving bakery products with higher nutritional value.