Flours from lentil seeds, raw or sprouted (either lyophilized or roasted before grinding), were used for wheat flour substitution in breads. The physicochemical properties of the obtained flours and doughs as well as bread quality attributes and staling were examined. FTIR spectroscopy revealed that sprouting altered the secondary structure of the lentil protein matrix by decreasing β-turns and random coils, and increasing β-sheets, α-helices and aggregates, while roasting subsequently eliminated these changes. Calorimetry (DSC) showed that the roasted-sprouted lentil flour was partially gelatinized. Oscillatory and creep-recovery rheological tests showed that doughs fortified with roasted-sprouted lentil flour at 15 and 20% (flour basis) substitution level were more viscous and elastic. Breads made with 10% lyophilized-sprouted lentil flour exhibited the lowest specific volume, and the highest crumb hardening and starch retrogradation rate as well as the greatest increase in protein β-sheets in the composite protein-starch matrix. Instead, the formulation with 10% roasted-sprouted lentil flour did not show major changes in loaf specific volume and extent of starch retrogradation, following 4 days of storage, while exhibited significantly improved crumb textural characteristics compared to bread made with wheat flour alone, receiving the highest overall acceptability scores among all fortified products tested due to its pleasant roasted-like flavor note detected by sensory assessors. These findings suggest that a successive process of sprouting and roasting of lentil seeds could be an innovative approach to fortify wheat flour-based breads for improving their nutritional quality while maintaining desirable textural and sensorial attributes of the baked product.

来自扁豆种子的面粉，无论是生的还是发芽的（无论是冻干的还是研磨前烘烤的），都被用来替代面包中的小麦粉。检查了所得面粉和面团的理化特性以及面包的品质特性和陈化情况。FTIR 光谱显示，发芽通过减少 β 转角和无规卷曲以及增加 β 折叠、α 螺旋和聚集体改变了扁豆蛋白基质的二级结构，而烘烤随后消除了这些变化。量热法（DSC）显示烤发芽扁豆粉部分糊化。振荡和蠕变恢复流变测试表明，用 15% 和 20%（面粉基）替代水平的烤发芽扁豆粉强化的面团更粘、更有弹性。用10%冻干发芽扁豆粉制作的面包表现出最低的比容、最高的面包屑硬化率和淀粉回生率以及复合蛋白质-淀粉基质中蛋白质β-折叠的最大增加。相反，在储存 4 天后，含有 10% 烤发芽扁豆粉的配方在面包比容和淀粉回生程度方面没有表现出重大变化，同时与单独使用小麦粉制成的面包相比，面包屑的质地特性显着改善，由于感官评估员检测到其令人愉悦的烘焙风味，因此在所有测试的强化产品中获得了最高的总体可接受性分数。