Technical University of Moldova

Faculty of Food Industry

THE USE OF LENTIL FLOUR IN THE PANIFICATION

WITH DIETETIC PURPOSES
Olga BOESTEAN, Galina DICUSAR, Natalia NETREBA
1. Introduction
Lentil has become a popular food among people suffering from
the genetic dysfunction and cannot digest some cereal proteins
(gluten intolerance) and among vegetarians. Lentil is rich in
protein (38%) and low in fat.
2. Materials and methods

Organoleptic and physico-chemical indices of lentils flour

Quality indices The characteristic and parameters of the flour
Colour Cream-greenish, orange, yellow
Taste Specific lentil, without bitterness or sour
Smell Specific lentil, without unlike flavors
Mineral impurities Chewing should not be griding
Humidity, % 14-16
The ash content related to DS, %, max 3,1

3. Results and Discussions

The physico-chemical characteristics of the bread samples with the addition of lentil flour
Bread sample Characteristics
Moisture, % Acidity, Porosity, % Specific volume,
degrees cm3/g
Control sample - 43,0 ±0,2 2,1±0,1 71,3±0,2 3,4±0,2
10 43,6±0,3 2,4±0,2 70,5±0,1 3,5±0,2
Lentil flour, % 15 43,7±0,1 2,4±0,2 70,9±0,3 4,1±0,3
25 43,9±0,1 2,6±0,2 69,0±0,3 3,6±0,3

4. Conclusions
Use of lentil flour is suitable in
bakery and has beneficial effects
on bakery products, influencing
both the nutritional value and the
qualitative indices of the finished
product. It is recommended to use
15% lentil flour for making bread.