Development of a Yeast-free Bread Using Legume and Nut Flours in a Gluten-free Flour: Techno-functional Characteristics and Sensory Evaluation
Open accessAbstract
Summary This 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.
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Studies combining rice flour with legume flours, such as chickpea flour, have demonstrated improved emulsifying properties and enhanced dough development.
“Studies combining rice flour with legume flours, such as chickpea flour, have demonstrated improved emulsifying properties and enhanced dough development [44,106,112,113].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [44]
The Introduction (p. 1) reports that a rice–bean flour blend improved dough consistency, and the Flours section (p. 5) finds that white bean flour had the highest emulsifying activity among the flours tested. The paper does not test chickpea flour or show that combining rice and legume flours improved the blend’s emulsifying properties. (LLM, conf=0.84)
Experimental — accuracy not yet measuredFor composite flours that include bean flour, recent research has shown their use in products such as bread, biscuits, cakes, muffins, snacks, and noodles.
“For composite flours that include bean flour, recent research has shown their use in products such as bread [42,44,103,104], biscuits [105], cakes [106], muffins [41,43], snacks [107], and noodles [108].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [44]
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Cites
Official Methods of Analysis of
Helrick, K. (1980) · Analytical Chemistry · doi:10.1021/ac50052a726 · Cited by 59,351 · see citing works
Encyclopedia of Analytical Chemistry
Grochocki, W., Markuszewski, M., & Quirino, J. P. (2006) · Wiley eBooks · doi:10.1002/9780470027318 · Cited by 7,432 · see citing works
Novel Techniques in Sensory Characterization and Consumer Profiling
Varela, P., & Ares, G. (2014) · CRC Press eBooks · doi:10.1201/b16853 · Cited by 417 · see citing works
Legumes as a sustainable source of protein in human diets
Semba, R. D., Ramsing, R., Rahman, N. K., Kraemer, K., & Bloem, M. W. (2021) · Global Food Security · doi:10.1016/j.gfs.2021.100520 · Cited by 378 · see citing works
Dairou, V., & Sieffermann, J. M. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb10685.x · Cited by 302 · see citing works
Chemical Composition and Starch Digestibility of Different Gluten-free Breads
Segura, M. E. M., & Rosell, C. M. (2011) · Plant Foods for Human Nutrition · doi:10.1007/s11130-011-0244-2 · Cited by 259 · see citing works
Dehlholm, C., Brockhoff, P. B., Meinert, L., Aaslyng, M. D., & Bredie, W. L. P. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2012.02.012 · Cited by 220 · see citing works
Effect of water content and flour particle size on gluten-free bread quality and digestibility
de la Hera, E., Rosell, C. M., & Gomez, M. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2013.11.115 · Cited by 216 · see citing works
Galand, S. G., Asensio‐Grau, A., Calvo‐Lerma, J., Heredia, A. B., & Andrés, A. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110398 · Cited by 216 · see citing works
Cooking quality and starch digestibility of gluten free pasta using new bean flour
Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., & Masoero, F. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.11.127 · Cited by 199 · see citing works
Rizzello, C. G., Calasso, M. P., Campanella, D., Angelis, M. D., & Gobbetti, M. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.04.005 · Cited by 191 · see citing works
The sensory quality of fresh bread: Descriptive attributes and consumer perceptions
Heenan, S. P., Dufour, J., Hamid, N., et al. (2008) · Food Research International · doi:10.1016/j.foodres.2008.08.002 · Cited by 176 · see citing works
Using of hazelnut testa as a source of dietary fiber in breadmaking
Anıl, M. (2006) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2006.05.003 · Cited by 171 · see citing works
Falade, K. O., & OKAFOR, C. A. (2012) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2012.05.006 · Cited by 137 · see citing works
Parada, J., & Santos, J. L. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2013.840260 · Cited by 115 · see citing works
Functional Lipid Characteristics of Turkish Tombul Hazelnut (Corylus avellana L.)
Alasalvar, C., Amaral, J. S., & Shahidi, F. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf061702w · Cited by 114 · see citing works
Review: Starch Matrices and the Glycemic Response
Parada, J., & Aguilera, J. M. (2011) · Food Science and Technology International · doi:10.1177/1082013210387712 · Cited by 110 · see citing works
Kiumarsi, M., Shahbazi, M., Yeganehzad, S., et al. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.11.015 · Cited by 105 · see citing works
Encina-Zelada, C. R., Cadavez, V., Monteiro, F., Teixeira, J. A., & Gonzales-Barron, U. (2018) · Food Research International · doi:10.1016/j.foodres.2018.05.070 · Cited by 93 · see citing works
Sensory characterization of dry-cured ham using free-choice profiling
Guárdia, M. D., Aguiar, A. P., Claret, A., et al. (2009) · Food Quality and Preference · doi:10.1016/j.foodqual.2009.08.014 · Cited by 78 · see citing works
Glycemic index of pulses and pulse-based products: a review
Singh, M., Manickavasagan, A., Shobana, S., & Mohan, V. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1762162 · Cited by 71 · see citing works
Texture profile analysis and sensory evaluation of commercially available gluten-free bread samples
Tóth, M., Kaszab, T., & Lambert-Meretei, A. (2022) · European Food Research and Technology · doi:10.1007/s00217-021-03944-2 · Cited by 62 · see citing works
Lazo, O., Claret, A., & Guerrero, L. (2016) · Journal of Sensory Studies · doi:10.1111/joss.12202 · Cited by 61 · see citing works
Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality
Ronda, F., Pérez‐Quirce, S., & Villanueva, M. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100431-9.00012-7 · Cited by 61 · see citing works
Adeloye, J. B., Osho, H., & Idris, L. O. (2020) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2020.100042 · Cited by 61 · see citing works
Turan, D., Çapanoğlu, E., & Altay, F. (2015) · LWT · doi:10.1016/j.lwt.2015.03.061 · Cited by 58 · see citing works
Byanju, B., Hojilla‐Evangelista, M. P., & Lamsal, B. P. (2021) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11229 · Cited by 58 · see citing works
Functional and Technological Aspects of Sourdough Fermentation with Lactobacillus sanfranciscensis
Yazar, G., & Tavman, Ş. (2012) · Food Engineering Reviews · doi:10.1007/s12393-012-9052-1 · Cited by 51 · see citing works
Oral processing and dynamics of texture perception in commercial gluten-free breads
Puerta, P., Laguna, L., Villegas, B., Rizo, A., Fiszman, S., & Tárrega, A. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109233 · Cited by 51 · see citing works
Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet
Hernández-López, I., Ortiz-Solà, J., Alamprese, C., Barros, L., Shelef, O., Basheer, L., Rivera, A., Abadías, M., & Aguiló‐Aguayo, I. (2022) · Foods · doi:10.3390/foods11233858 · Cited by 48 · see citing works
Self-citationPhysical properties and water state changes during storage in soy bread with and without almond
Lodi, A., & Vodovotz, Y. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.02.032 · Cited by 46 · see citing works
Boukid, F., Vittadini, E., Lusuardi, F., et al. (2019) · Journal of Functional Foods · doi:10.1016/j.jff.2019.05.034 · Cited by 45 · see citing works
Common beans as a source of food ingredients: Techno‐functional and biological potential
Alfaro‐Díaz, A., Escobedo, A., Luna‐Vital, D. A., Castillo-Herrera, G. A., & Mojica, L. (2023) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13166 · Cited by 42 · see citing works
Gkountenoudi-Eskitzi, I., Kotsiou, K., Irakli, M. N., Lazaridis, A. A., Βiliaderis, C. G., & Lazaridou, A. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112579 · Cited by 36 · see citing works
Knez, M., Abbott, C., & Stangoulis, J. (2014) · European Food Research and Technology · doi:10.1007/s00217-014-2273-1 · Cited by 32 · see citing works
Benkadri, S., Salvador, A., Sanz, T., & Zidoune, M. N. (2020) · Foods · doi:10.3390/foods10010012 · Cited by 30 · see citing works
de Aguiar, E. V., dos Santos, F. G., Faggian, L., et al. (2022) · Food Research International · doi:10.1016/j.foodres.2022.110999 · Cited by 29 · see citing works
Main factors affecting the starch digestibility in Chinese steamed bread
Shao, S., Yi, X., & Li, C. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.133448 · Cited by 29 · see citing works
Nut-enriched bread is an effective and acceptable vehicle to improve regular nut consumption
Devi, A., Chisholm, A. W., Gray, A. R., Tey, S. L., Williamson-Poutama, D., Cameron, S. L., & Brown, R. C. (2015) · European Journal of Nutrition · doi:10.1007/s00394-015-1038-3 · Cited by 24 · see citing works
Leavened Dough Processing by Supercritical Fluid Extrusion (SCFX)
Hicsasmaz, Z., Dogan, E., Chu, C., & Rizvi, S. S. H. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf034142z · Cited by 18 · see citing works
Tunç, M. T., & Kahyaoglu, T. (2016) · International Journal of Food Engineering · doi:10.1515/ijfe-2015-0207 · Cited by 17 · see citing works
White bean and hazelnuts flours: Application in gluten-free bread
Tuna, A., Cappa, C., Tokatlı, F., et al. (2023) · LWT · doi:10.1016/j.lwt.2023.114995 · Cited by 15 · see citing works
Self-citationAn Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents
Srivastava, S., Kollemparembil, A. M., Zettel, V., et al. (2022) · Foods · doi:10.3390/foods11223570 · Cited by 14 · see citing works
Pycia, K., & Juszczak, L. (2022) · Materials · doi:10.3390/ma15030782 · Cited by 13 · see citing works
Characterisation of gluten‐free couscous produced with different legume flours by traditional method
Boudouira, N., Yüksel, A. N., Bayram, M., et al. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16266 · Cited by 11 · see citing works
Sensory perception of tropical pot honeys by Spanish consumers, using free choice profile
Vit, P., Sancho, T., Pascual, A., et al. (2011) · Journal of ApiProduct and ApiMedical Science · doi:10.3896/ibra.4.03.4.04 · Cited by 10 · see citing works
López‐Mas, L., & del Castillo, R. R. (2021) · Journal of Sensory Studies · doi:10.1111/joss.12722 · Cited by 6 · see citing works
Self-citation
Flagged first, then by citations
Research works printed but not linked: 1
- P ´ arraga, A.R., Villegas, B. & T ´ arrega, M.A. (2022). Perfil de Libre Elecci ´ on y Perfil Flash. In: An ´ alisis sensorial de alimentos y respuesta del consumidor (edited by F.J.P. Elortondo & M.D. Salvador). Pp. 299 -312. Zaragoza, Spain: Acribia.
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
- Tuna, A., Ortiz‐Solà, J., López‐Mas, L., Baser, F., Kallas, Z., Aguiló‐Aguayo, I., Gulec, S., Ozen, B., & Tokatli, F.
- Affiliations
- Izmir Institute of Technology (TR)
- IRTA, Postharvest Programme, Edifici Fruitcentre Parc Agrobiotech25003 Lleida Catalonia Spain
- Institute of Agrifood Research and Technology (ES)
- Department of Food Engineering Izmir Institute of Technology Izmir Turkey
- ORCID
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2024-04-22
- Volume
- 59
- Issue
- 6
- Pages
- 3999-4010
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W4395009606
- Cited by
- 5
- References
- 47
- Citations by year
- 2026: 2 · 2025: 3
- FWCI
- 1.34
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- International Journal of Food Science & Technology (publishedVersion, cc-by)
- IRTA (Institut de Recerca i Tecnologia Agroalimentaries) (submittedVersion, cc-by)
- IYTE GCRIS Database (Izmir Institute of Technology) (submittedVersion, other-oa)
- UPCommons institutional repository (Universitat Politècnica de Catalunya) (submittedVersion, cc-by)
- Funders
- Public Risk Management Association (2023)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
- Keywords
- gluten-free bread, hazelnut flour, legume flour, nut flour, bread texture, specific volume, in vitro starch digestion, resistant starch, rapidly digestible starch, sensory evaluation, functional food ingredients
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
