Blending studies using wheat and lentil cotyledon flour: Effects on rheology and bread quality

Andrew Portman, Christopher Blanchard, Pankaj Maharjan, Linda S. McDonald, John Mawson, Mani Naiker, Joe Panozzo

Research output: Other contribution to conferenceAbstract


Lentil (Lens culinaris.) is a highly nutritious food staple widely consumed within India and the Mediterranean and although gaining popularity in western diets, wheat (Triticum aestivum) will continue to be a major crop as it can be used to manufacture a wide range of products. The nutritional benefits of lentils are acknowledged, particularly as a source of high protein so the incorporation of lentil flour into wheat-based foods has the potential to improve the nutritive value of a range food products. Blending lentil and wheat flour improved the nutritional quality of bread. Optimising the blending ratio limited the deleterious effect on rheological properties resulting in acceptable loaf volume and crumb structure.
Original languageEnglish
Number of pages1
Publication statusPublished - 12 Sept 2018
Event68th Australasian Grain Science Conference - Charles Sturt University, Wagga Wagga, Australia
Duration: 10 Sept 201813 Sept 2018 (Conference booklet)


Conference68th Australasian Grain Science Conference
Abbreviated titleGrain Science Transforming our Future
CityWagga Wagga
Internet address


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