Influence of genotype and environment on the flour and bread baking properties of peas and lentils. Issue 2 (28th October 2021)

• Record Type: Journal Article
• Authors: Lagassé, Shelley; Boyd, Lindsey; Young, Gina; Frohlich, Peter; Boyd, Rosa; Bourré, Lindsay; Sarkar, Ashok; Sopiwnyk, Elaine; Warkentin, Tom D.; Vandenberg, Albert; Crow, Gary; Dyck, Adam; Malcolmson, Linda
• Is Part Of: Cereal chemistry. Volume 99:Issue 2(2022)
• Page Start: 325
• Page End: 342
• Publication Date: 2021-10-28
• Subjects: bread -- environment -- genotype -- lentil flour -- pea flour -- pulse flour; Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1002/cche.10492
• Languages: English
• ISSNs: 0009-0352

Abstract

Abstract: Background and objectives: Understanding the influence of genotype (G) and environment (E) on the compositional, functional, and baking properties of pulse flours is important for expanding their use as alternative plant‐based ingredients. The objective of this research was to examine the effects of G, E, and their interaction (GxE) on flour and bread properties of peas (yellow and red) and lentils (red and green). Findings: For both peas and lentils, main effects of G and/or E were observed for most of the flour and bread parameters including sensory properties. Significant GxE effects were also observed for some of the flour and bread parameters. Conclusions: Both G and E influenced the flour and bread baking properties of peas and lentils. To ensure consistent flour quality and to meet flour specifications, G and E should be considered when sourcing peas and lentils for flour production. Significance and novelty: The findings from this research greatly advance our understanding of the importance of G and E on the quality of pea and lentil flours and their baking performance.