Natural fermentation of lentils. Functional properties and potential in breadmaking of fermented lentil flour

The effects of fermentation on functional properties of lentil flour and rh eological properties of doughs and breads produced from blends of wheat and fermented lentil flour were studied. Lentil protein solubility was higher at neutral pH than acid pH; the lowest and highest protein solubility value s were observed at pH 4.0 and pH 7.0, respectively. Water hydration capacit y and fat binding capacity of fermented lentil flour (FLF) were always high er than those of non-fermented lentil flour (NFLF), irrespective of ferment ation temperature (28-42 degrees C) and flour concentration (79-221 g/l). E mulsifying properties of NFLF were similar to the properties of other legum e flours in the range used in experiment. In contrast, the Emulsion capacit y and stability of FLF were very low and flours fermented at 42 degrees C d id not even form emulsion. Rheological properties of doughs made from wheat -fermented lentil blends were similar to those from wheat flour with the ad dition of other legume flours such as pea and bean. Good quality breads wer e produced at 2.5 to 10% NFLF and FLF supplementation (except for bread wit h 10% FLF addition which was middle quality).