SummaryThis study aimed to investigate the effect of combined use of legume and nut flours on physical, nutritional and sensory properties of yeast‐free bread by substituting gluten‐free flour with hazelnut and white bean flours. Yeast‐free bread containing a mixture of 30% hazelnut and white bean flours was found to have the lowest hardness (9.04 N) and the largest specific volume (1.51 mL g−1) compared to the reference gluten‐free bread (18 N and 1.43 mL g−1) using a mixture design. Hazelnut and bean flours improved the in vitro starch digestion, reducing rapidly digestible starch by 29% and increasing resistant starch compared to the reference bread. Free choice profiling sensory analysis revealed that the developed breads containing nuts and legumes differed from the standard gluten‐free formulation and a commercial product available on the market. The combined use of bean and hazelnut flours was demonstrated as functional ingredients for enhancement of nutritional, sensory and textural aspects.

中文翻译：

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在无麸质面粉中使用豆类和坚果粉开发无酵母面包：技术功能特征和感官评价

摘要本研究旨在通过用榛子粉和白豆粉替代无麸质面粉，研究豆类和坚果粉的联合使用对无酵母面包的物理、营养和感官特性的影响。结果发现，含有 30% 榛子粉和白豆粉混合物的无酵母面包具有最低的硬度（9.04 N）和最大的比容（1.51 mL g）−1）与参考无麸质面包（18 N 和 1.43 mL g−1）使用混合设计。榛子和豆粉改善了体外淀粉消化，与参考面包相比，快速消化淀粉减少 29%，抗性淀粉增加。自由选择分析感官分析表明，所开发的含有坚果和豆类的面包与标准无麸质配方和市场上的商业产品不同。豆粉和榛子粉的组合使用被证明是增强营养、感官和质地的功能性成分。