Pulses for Bread Fortification: A Necessity or a Choice?
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Abstract Background Pulses are an affordable source of carbohydrates, dietary fiber, vitamins, minerals, phytochemicals, and particularly proteins. These nutritious seeds greatly contribute to food security, sustainable agriculture, biodiversity and environmental changes mitigation. Pulses are, indeed, a protein source with low carbon and water footprints. Interest in the use of pulses and their by-products in bread formulation has been mounting in recent years due to their high nutritional and functional values. Bread is one of the oldest and most consumed food worldwide, but it has an unbalanced amino-acids profile. Scope and approach This review aims to provide up-to-date information on the compositional and nutritional attributes of pulses as well as their impact on bread-making quality. Keeping in mind that forthcoming challenges should be overcome to formulate a high-quality bread based on pulses-wheat blends. Key findings and conclusions Fortifying bread with pulses will secure a better amino-acids profile and a higher protein intake favoring the ensurement of a balanced diet to a wide population with low environmental impact. Hence, pulses consumption is a necessity more than a choice for developing and developed countries with no exception.
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Compared with wheat flour, bean flours often exhibit higher WHC, solubility, emulsifying ability, and foaming properties.
“Compared with wheat flour, bean flours often exhibit higher WHC, solubility, emulsifying ability, and foaming properties.These factors affect bread characteristics such as volume, color, springiness, hardness, resistance, and texture [33].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [33]
Section 4.1.2 attributes increased water absorption in dough containing lentil and bean flours to the higher water-holding capacity of pulse flour. Section 4 also discusses solubility, emulsifying and foaming properties, but the retrieved passage does not say these properties are higher in bean flour than in wheat flour. (LLM, conf=0.84)
Experimental — accuracy not yet measuredBeans contain several essential amino acids, with methionine and cysteine identified as the limiting amino acids, while still providing lysine, which is limiting in cereals.
“In terms of protein quality, beans contain several essential amino acids, with methionine and cysteine identified as the limiting amino acids, while still providing lysine, which is limiting in cereals [30,33].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [33]
Section 3.2.1 (Nutrients; page not provided) describes pulses as rich in essential amino acids and lysine relative to wheat flour, and says methionine is low in pulses. Table 5 lists cysteine in beans, but the copy does not identify methionine and cysteine as the limiting amino acids in beans. (LLM, conf=0.84)
Experimental — accuracy not yet measuredTrypsin inhibitors, raffinose, and phytic acid are associated with reduced cancer risk.
“and trypsin inhibitors, raffinose, and phytic acid are associated with reduced cancer risk [33,38,39].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [33]
Beans contain significant amounts of essential amino acids, though sulfur-containing amino acids and tryptophan are often considered limiting.
“Beans contain significant amounts of essential amino acids, though sulfur-containing amino acids and tryptophan are often considered limiting.”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [33]
Beans are rich in lysine, which is usually limited in cereals.
“However, they are rich in lysine, which is usually limited in cereals [30,33].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [33]
According to the FAO/INFOODS global food composition database for pulses, the amino acid content of common beans per 100 g includes alanine 971 mg, arginine 1270 mg, aspartic acid 2520 mg, cysteine 104 mg, glutamic acid 3380 mg, glycine 898 mg, histidine 590 mg, isoleucine 760 mg, leucine 1480 mg, lysine 1300 mg, methionine 185 mg, phenylalanine 1000 mg, proline 921 mg, serine 1220 mg, threonine 萜
“According to the FAO/INFOODS global food composition database for pulses [114], the amino acid content of common beans per 100 g includes alanine 971 mg, arginine 1270 mg, aspartic acid 2520 mg, cysteine 104 mg, glutamic acid 3380 mg, glycine 898 mg, histidine 590 mg, isoleucine 760 mg, leucine 1480 mg, lysine 1300 mg, methionine 185 mg, phenylalanine 1000 mg, proline 921 mg, serine 1220 mg, threo”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [33]
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Research works printed but not linked: 3
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Cited by
Sorted by citations
Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol · doi:10.3390/macromol6030054
- Authors
- Boukid, F., Zannini, E., Carini, E., & Vittadini, E.
- Affiliations
- University of Parma (IT)
- Università di Camerino (IT)
- Corresponding author
- Boukid, Fatma
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2019-06
- Volume
- 88
- Pages
- 416-428
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2937890074
- Semantic Scholar
- d33ec8ff3c8666ad6cfca090f6544ff48cdcd837
- Cited by
- 223
- References
- 166
- Citations by year
- 2026: 19 · 2025: 26 · 2024: 32 · 2023: 41 · 2022: 44 · 2021: 40 · 2020: 16 · 2019: 5
- FWCI
- 19.93
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Trends in Food Science & Technology (publishedVersion)
- IRIS Research product catalog (Sapienza University of Rome) (submittedVersion, other-oa)
- IRIS Research product catalog (Sapienza University of Rome) (submittedVersion)
- Unicam Scientific Publications (University of Camerino) (submittedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- pulses, bread fortification, amino acid composition, protein intake, bread-making quality, food security, sustainable agriculture, environmental impact of food, legume by-products
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