Effect of the addition of microwave, roasting pre‐treated pea flour on dough properties, sensory attributes, and nutritional profiles of steamed bread.

Summary: Food fortification with whole or de‐hulled pulse flours is a challenge since food products usually have inferior structure and sensory characteristics. In this study, wheat flour was substituted with whole or de‐hulled pea flour (20 wt%) processed under pre‐treatments of microwave and roasting to prepare novel Chinese steamed bread (CSB), respectively, and the effect on pasting property of the dough, and its influence on physical quality, sensory attributes, and nutritional profile (amino acids, dietary fibre, and mineral micronutrients) of the resulting CSB was investigated. The addition of pretreated pea flour increased the peak, retraction and final viscosity of the dough and increased the specific volume and decreased the hardness of the final product due to the enhanced pasting characteristics, compared to the control. Microwave and roasting presented different patterns affecting gas cell structure, amino acid composition, dietary fibre content, and essential minerals, depending to a large extent on the milling fraction. Among all the treatments, microwave‐treated de‐hulled pea flour was more effective in modifying the cellular structure, improving amino acid composition and dietary fibre content of the resultant CSBs. This study offers useful knowledge for creating functional CSB that satisfies the needs for both sensory appeal and nutritional balance. [ABSTRACT FROM AUTHOR]