Fine bakery product made from wheat flour and legumes

Abstract

Fine bakery product based on wheat and legume flours. The invention relates to a leavened bread product, such as sandwich bread or buns, containing wheat flour, soy flour, chickpea flour, yeast or sourdough starter, water, fat, and optionally salt and sugar. Preferably, it also contains one or more vegetable flours. It thus provides a natural source of complete proteins, fiber, vitamins, and minerals. The invention also relates to an advantageous manufacturing process that gives this bread product a volume, texture, and softness comparable to those of traditional bread products, despite the addition of legume flours and possibly vegetable flours. Figure to be published with the abstract: Figure 6

Description

Title of the invention: Fine bakery product based on wheat flour and legumes. TECHNICAL FIELD OF THE INVENTION

[0001] The present invention relates to fine bakery products containing fat, and more specifically, among these, leavened bread products containing fat. Examples include sliced ​​bread, buns, hamburger or hot dog buns, fougasse or focaccia, or ciabatta.

[0002] More particularly, the invention relates to a leavened bread product containing chickpea flour and soy flour, in addition to wheat flour and fat. Advantageously, it may further contain one or more vegetable flours.

[0003] The invention also relates to a method for manufacturing such a leavened bread product.

[0004] The invention finds applications in the field of industrial and artisanal baking. TECHNOLOGICAL BACKGROUND OF THE INVENTION

[0005] Nowadays, many consumers attach great importance to the nutritional quality of the food products they consume. Ultra-processed industrial products are thus widely criticized. Similarly, traditional baked goods also have detractors due to their high carbohydrate content and low natural levels of fiber and protein.

[0006] As a result, protein-enriched products are sought after to try to balance a modern diet that is often too rich in carbohydrates and lipids, to the detriment of proteins.

[0007] This phenomenon is even more important among people with a particular diet, especially vegetarians or vegans, who exclude from their diet all products of animal origin which are the main source of protein in the conventional diet.

[0008] It would therefore be particularly interesting to have bread products enriched with protein, in order to increase the protein intake they represent for consumers.

[0009] However, beyond the quantity of protein provided, the composition of these proteins is also very important. Indeed, proteins are made up of chains of amino acids whose nature and proportions differ according to their origin. and the nature of the protein. Thus, a protein of plant origin has an amino acid composition that depends on the plant from which it comes and is not the same as a protein of animal origin.

[0010] Of the twenty existing amino acids, nine are for adults and ten for children, known as essential amino acids, which are not synthesized by the body even though they are necessary for the proper functioning of the human body. They must therefore be obtained through diet.

[0011] It is therefore important that the proteins provided by fortified bread products meet these essential amino acid requirements. The ingredients added to enrich bread products should therefore preferably complement the amino acid content of the wheat flour used for breadmaking, so that the final product is balanced in essential amino acids and constitutes a complete protein source, that is, with an adequate proportion of all nine essential amino acids required by human needs (without any limiting essential amino acid in relation to human requirements).

[0012] Furthermore, to remain compatible with the diet of vegetarians or vegans, for whom this intake of complete proteins is most crucial, this enrichment must be exclusively of plant origin. However, it is very difficult to obtain from conventional plant protein sources, as they often contain limiting amino acids.

[0013] Moreover, when it comes to leavened bread products that also contain fat (sliced ​​bread for example), it is very difficult to incorporate new ingredients into the recipe without destabilizing the balance of the dough and risking preventing it from rising properly.

[0014] Indeed, to obtain an airy texture and satisfactory rising of these products, it is essential that the gluten present in the wheat flour organize itself into a structured gluten network during the kneading of the dough. However, the success of the formation of such a gluten network is highly sensitive to the composition of the dough. This formation is already made difficult by the presence of fat. It is even more challenging to incorporate significant quantities of other ingredients.

[0015] In the case of fine leavened bakery products, the desired enrichment with protein in addition to the fat traditionally added in recipes therefore appears incompatible with the formation of a gluten network sufficiently structured for the bread-making process. This leads to products whose volume, crumb structure, and softness are significantly reduced and which therefore cannot be marketed.

[0016] For all these reasons, and despite the existence of an unmet need among consumers, no bread products have yet been offered on the market. leavened dough containing fat that provides a significant intake of complete proteins.

[0017] To increase protein content, manufacturers in this sector have simply enriched these products by incorporating protein isolates, particularly gluten in isolated form. Adding these proteins alone in their isolated state represents a smaller quantity added to the dough, which is less likely to destabilize the formation of the gluten network. However, these protein isolates are ultra-processed ingredients, obtained through prior physicochemical extraction and separation processes, which are criticized by many health-conscious consumers.

[0018] Furthermore, although it allows an increase in the total protein content of the bread product, this enrichment known by protein isolates does not address the problem of balanced amino acid intake, as the added gluten does not allow for the supplementation of the insufficient essential amino acids in wheat flour.

[0019] There is therefore an unmet need for a leavened bread product containing fat, enriched naturally (i.e. without the addition of ultra-processed products) in order to provide a significant intake of complete proteins and other nutrients. Summary of the invention

[0020] The invention aims to solve this problem by proposing a leavened bread product based on wheat flour and containing fat, which is naturally enriched with protein to provide a balanced intake of essential amino acids (complete proteins).

[0021] Thanks to the invention, the nutritional profile of the bread product is improved. Its nutritional scores, such as the Nutri-Score® for example, can thus be improved, and its value enhanced through nutritional and / or health claims that comply with European regulations.

[0022] For this purpose, a first aspect of the invention teaches a leavened dough bread product, containing wheat flour, yeast or sourdough, water and fat, which further contains soy flour and chickpea flour.

[0023] Soy and chickpea flours thus enrich and complement, in a natural and plant-based way, the protein contribution of wheat flour, both quantitatively and qualitatively.

[0024] Quantitatively, they allow for an increase in the total amount of protein supplied by the bread product.

[0025] But in addition, selected legume flours, namely soy and chickpea flours, complement the amino acid intake of wheat flour, particularly with regard to Lysine, which is only weakly present in wheat flour. Combining wheat flour with chickpea flour and soy flour provides a higher quality source of plant-based protein that meets human nutritional needs.

[0026] The addition of chickpea flour, in addition to soy flour, makes it possible to diversify the sources of plant proteins used and to optimize the intake of amino acids, in particular methionine, in order to limit the amount of legumes to be added.

[0027] Preferably, soybean and chickpea flours contain only ground seeds. They are obtained by a simple mechanical operation of grinding soybean and chickpea seeds and have not undergone any chemical transformation.

[0028] Advantageously, this bread product contains at least 35% and preferably at least 40% legume flours compared to wheat flour.

[0029] Such a ratio of legume flour to wheat flour makes it possible to achieve a significant chemical index for the bread product, preferably at least equal to 100.

[0030] The bread-making product of the invention thus provides a very high-quality protein intake, as it supplies all the essential amino acids in optimal proportions relative to human nutritional needs. The protein intake can therefore be described as complete (complete protein), that is to say, without limiting amino acids, as is generally the case with conventional plant-based protein sources.

[0031] The concept of a complete protein is defined in relation to a fictitious reference protein established by the AFSSA (French Agency for Food Safety) in 2007, whose essential amino acid profile corresponds to an ideal balance between these amino acids in relation to human nutritional needs. Its composition is as follows:

[0032] [Tables 1] AFSSA 2007 Reference Protein Essential Amino Acids Quantity in g per 100 g of protein Histidine 1.7 Isoleucine 2.7 Leucine 5.9 Lysine 4.5 Methionine+ Cysteine ​​2.3 Phenylalanine + Tyrosine 4.1 Threonine 2.5 Tryptophan 0.6 Valine 2.7

[0033] The chemical index (CI) allows the nutritional quality of the proteins of an ingredient or product to be assessed by comparing the composition in essential amino acids of its proteins to that of the AFSSA 2007 reference protein.

[0034] The chemical index of a product containing several ingredients is obtained by a method well known to those skilled in the art, which consists of calculating, for each essential amino acid and for each ingredient, the percentage of that amino acid's content in the ingredient's protein relative to its content in the reference protein; then calculating, for each essential amino acid, an index corresponding to the sum of all the percentages corresponding to that essential amino acid for each ingredient, weighted by a factor corresponding to the proportion of protein contributed by that ingredient relative to the total protein content of the product. The chemical index of the product corresponds to the lowest of the indices obtained, that is, the index relating to the limiting essential amino acid of the product.

[0035] It thus corresponds to the percentage of the content of the limiting essential amino acid in the proteins of the product relative to the content of this amino acid in the reference protein.

[0036] When this chemical index is greater than or equal to 100, the proteins of the product are described as complete, because they contain all the essential amino acids in a proportion at least equal to that of the reference protein.

[0037] With a chemical index greater than or equal to 100, the bread product of the invention provides a balanced qualitative intake of essential amino acids according to the AFSSA 2007 reference, corresponding to a so-called complete protein.

[0038] Moreover, this intake of complete proteins can advantageously be made in a strictly plant-based way, that is to say without ingredients of animal origin, the bread product thus remaining perfectly compatible with a vegan diet.

[0039] Although other legume flours could possibly be combined with wheat flour to produce a chemical index greater than or equal to 100, soy and chickpea flours were selected because they represent the best compromise for achieving this objective without unduly destabilizing the formation from wheat flour of the gluten network which is essential for leavened breadmaking.

[0040] The bread product according to the invention may optionally contain, in addition to soy flour and chickpea flour, other legume flours in smaller quantities.

[0041] Advantageously, the bread product of the invention may further contain at least one vegetable flour. This could be, for example, tomato flour, pepper flour, leek flour, spinach flour, onion flour, or a mixture of one or more of these flours.

[0042] These vegetable flours, also called vegetable powders, further improve the nutritional qualities of the bread product. Indeed, they provide fiber and micronutrients, such as vitamins, minerals and antioxidants, which are necessary for a healthy and balanced diet.

[0043] These vegetable flours also make it possible to naturally impart a colour to the bread product, which increases the attractiveness of the product to consumers.

[0044] Preferably, this vegetable flour is a flour made from dehydrated whole vegetables. The vegetables are used whole, that is, with their skins, which contain a large portion of the fiber, vitamins, and minerals. This maximizes the intake of fiber and micronutrients.

[0045] Here again, the vegetables used are simply dried to dehydrate them, then ground. They do not undergo any chemical transformation.

[0046] Preferably, the wheat flour used for the bread product is a flour containing 11 to 13% protein and having a strength index (W) between 220 and 300. Such a flour is called strong flour.

[0047] Such wheat flour advantageously compensates for the antagonistic effect of legume flours (soybeans and chickpeas) and possibly vegetable flours on the formation of the gluten network. The selected wheat flour thus allows the formation of a sufficiently structured gluten network to give the dough the texture necessary for the leavened bread-making process.

[0048] The baking strength (W) of a flour is measured using a Chopin alveograph by proceeding according to the standards AACC 54-30, AACC 54-50, ICC 121, ICC 171, NF-EN-ISO 27971, GOST 51415-99 and GB / T 14614.4-2005.

[0049] This W factor reflects the rheological properties of a dough obtained from this flour and its ability to develop a tenacious gluten network, capable of extensibility and elasticity following deformation. The higher this value, the better the flour produces a dough capable of retaining a desired shape after mechanical or manual shaping.

[0050] Preferably, the fat is a vegetable oil, for example rapeseed oil, sunflower oil or olive oil, to provide unsaturated fatty acids.

[0051] Although the bread product according to the invention may contain fat of animal origin, in particular butter or cream, a vegetable oil will be preferred so that the final product remains entirely of vegetable origin and can thus be suitable for vegetarians or vegans.

[0052] The bread product of the invention may further contain salt and / or sugar. The bread product thus contains all the traditional ingredients of fine leavened bread products.

[0053] The bread product may also contain additives or improvers provided for in Regulation 1333 / 2008 and Regulation 1129 / 2011, preferably additives compatible with organic farming.

[0054] However, in order to remain as natural as possible, the bread products of the invention preferably do not contain any ultra-processed ingredients, such as protein isolates for example.

[0055] Technological aids, which are no longer present in the final bread product, for example an enzymatic aid which disappears during cooking, can also be used during manufacturing.

[0056] By hydrolyzing some of the polysaccharides present in the dough, such an enzymatic improver, when present, helps to form the gluten network, improves the product's softness, and increases its shelf life. However, it is not essential and disappears during cooking.

[0057] Advantageously, the bread product of the invention can be any fine bakery product, excluding viennoiserie, pastry and biscuit products, which are not leavened bread products.

[0058] Examples include, but are not limited to: sliced ​​bread, buns (small round rolls with a soft crust), hamburger buns, hot dog buns, panini bread, bagels, mauricettes®, pretzels, fougasses, focaccias, ciabattas, milk bread, brioche bread or brioche.

[0059] A second aspect of the invention relates to a method for manufacturing a bread product as described above, which comprises the following steps: • a hydrated legume paste is formed by mixing soy flour, chickpea flour, a first part of the water and adding the fat, and the hydrated legume paste is left to rest preferably for 20 to 120 minutes and preferably at a temperature between 4 and 20°C; • a wheat dough is formed by mixing wheat flour, yeast or sourdough starter, and a second part of the water, and the wheat dough is kneaded; • The rested hydrated legume paste is mixed with the kneaded wheat dough.

[0060] This manufacturing process gives the bread product organoleptic and structural qualities similar to those of a comparable conventional product, i.e. made solely from wheat flour, without the addition of legume or vegetable flour.

[0061] Indeed, it is not possible to obtain a finished product with satisfactory volume, texture and organoleptic qualities by mixing legume flours with wheat flour in the conventional way.

[0062] When legume flours are present from the beginning of kneading, they prevent the proper formation of the gluten network when the wheat flour is hydrated and kneaded. The dough is underhydrated because the legume flours compete with the wheat flour for water absorption. Furthermore, the wheat prolamins are too dispersed in the matrix to form a satisfactory network. The resulting dough has a poorly structured gluten network, lacks cohesion, and is unsuitable for breadmaking, as can be seen in the example of [Fig. 3].

[0063] This effect is further aggravated by the action of fat, which contributes to the destabilization of the gluten network formed. Fat softens the dough and reduces its consistency. This often forces bakers to add flour improvers to enhance the structure of the gluten network (vitamin C, acerola juice, gluten, glucose oxidase, transglutaminases, etc.).

[0064] The process according to the invention advantageously makes it possible to solve these problems and to obtain a suitable dough quality for obtaining leavened bread products with satisfactory volume, alveolation and softness.

[0065] By separately hydrating legume flours from wheat flour and adding the hydrated legumes only after the wheat flour has been kneaded, the process according to the invention allows satisfactory formation of the gluten network, which is not disturbed by the presence of legumes, either at the time of its formation or later when the legume dough is mixed with the wheat dough because it is then sufficiently solid as shown in the examples of Figures 1 and 2.

[0066] Furthermore, when fat is added to legume flour, it is adsorbed by the legume flour, which limits its destabilizing effect on the gluten network formed when it is subsequently brought into contact with the wheat dough. By doing so, the stability of the resulting dough is increased and the risk of obtaining a non-conforming dough is reduced.

[0067] Advantageously, for the first part of the water, preferably between 80 and 100 g of water is used per 100 g of legume flour. This water content allows for the proper hydration of the constituents of the legume flours and possibly vegetable flours, and thus limit competition with the prolamins of wheat flour during the final mixing.

[0068] The overall water content of the resulting dough for the bread product is thus significantly increased, allowing for good hydration of all the components, and in particular the legumes, which are no longer competing with the wheat flour for hydration. This prevents the legumes from absorbing water at the expense of the wheat flour, which could lead to poor structuring or disruption of the gluten network and therefore negatively impact the volume, crumb structure, and texture of the finished product.

[0069] Advantageously, when the bread product contains vegetable flour, this vegetable flour is preferably mixed with soy flour and chickpea flour when forming the hydrated legume dough, for the same reasons.

[0070] Advantageously, when the bread product contains salt and / or sugar, this salt and / or sugar are preferably mixed with the wheat flour and the yeast or sourdough starter when the wheat dough is formed.

[0071] The invention addresses a real public health and environmental challenge by enabling populations to obtain a significant and balanced intake of protein, while limiting their environmental impact and respecting their beliefs.

[0072] The invention and its various applications will be better understood by reading the following description and examining the accompanying figures. BRIEF DESCRIPTION OF THE FIGURES

[0073] The figures are presented for illustrative purposes only and are in no way limiting of the invention.

[0074] [Fig.1], [Fig.2] and [Fig.3] are black and white photographs of the result of the window test with, respectively, a first dough obtained with the process according to the invention from wheat flours and legumes for [Fig.1], a second dough obtained with the process according to the invention from wheat flours, legumes and vegetables for [Fig.2], and a third dough obtained with a standard process from wheat flours, legumes and vegetables for [Fig.3].

[0075] [Fig.4] and [Fig.5] are black and white photographs, respectively before and after fermentation, of dough balls obtained from the first dough on the right and the second dough on the left in the photographs.

[0076] [Fig.6] is a black and white photograph of the loaves of bread obtained after baking the dough pieces of [Fig.5].

[0077] [Fig.7], [Fig.8], [Fig.9], [Fig.10], [Fig.11] and [Fig.12] are graphs which respectively represent: the strain energy density for [Fig.7], elasticity for [Fig.8], cohesion for [Fig.9], volume of cooked product for [Fig.10], density for [Fig.11] and cumulative surface area of ​​alveoli for [Fig.12], compared to a standard sandwich loaf containing only wheat flour, a sandwich loaf obtained from the first dough and a sandwich loaf obtained from the second dough.

[0078] [Fig.13], [Fig.14] and [Fig.15] are black and white photographs of a slice of standard sliced ​​bread containing only wheat flour, respectively. sliced ​​bread obtained from the first dough and sliced ​​bread obtained from the second dough, illustrating their alveoli. DETAILED DESCRIPTION

[0079] In order to describe the invention more fully, several examples of embodiments of the invention will be detailed below.

[0080] Example 1:

[0081] Several kinds of sliced ​​bread and small round bun-type rolls were made in the following way.

[0082] To control the temperature of the dough, all the flours were used at an initial temperature between 2 and 16 °C (13°C for example) and the hydration water at an initial temperature between 4 and 14 °C (7°C for example).

[0083] A paste of hydrated legumes was formed by mixing: 220g of soy flour, 220 g of chickpea flour, 98g of vegetable powder (mixture of spinach, leek, onion, or tomato), 440 g of water, and 60g of rapeseed oil.

[0084] The legume and vegetable flours were hydrated by mixing them with the casing water. Then, the fat (rapeseed oil) was fully added and mixed in.

[0085] The hydrated legume paste obtained was left to rest at a temperature between 2 and 10 °C (10 °C for example) for 20 to 120 min (20 minutes for example).

[0086] Once the legume paste had relaxed and cooled, a wheat paste was formed separately from the legume paste by mixing: 1000 g of strong wheat flour, 400 g of water, 10 g of salt, 45 g of sugar, 34 g of yeast, and • 7 g of enzyme improver.

[0087] The resulting wheat dough was kneaded for 5 minutes to form a gluten network sufficiently tenacious and elastic to allow the dough to rise, resulting in a satisfactory volume and crumb structure. The temperature of the wheat dough at the end of kneading was between 20 and 28 °C (24 °C for example).

[0088] Once the wheat dough had reached the proper structure, the previously relaxed and cooled legume and vegetable dough was returned to the mixer to finalize the mixing of the two doughs and thus ensure the integration and homogeneous dispersion of the various ingredients. The mixing of the two doughs took 2 to 6 minutes (5 minutes, for example) in the mixer bowl. The dough temperature at the end of kneading was between 20 and 28 °C (26 °C, for example).

[0089] The resulting dough was then fermented, divided, shaped into balls and baked in a conventional manner like a standard dough.

[0090] After baking, the loaves of bread and buns obtained had a volume, alveolation and softness comparable to those of loaves of bread and buns made in a traditional way using only wheat flour.

[0091] Example 2:

[0092] Sliced ​​bread and buns were made according to the process described in Example 1, using the following ingredients:

[0093] [Tables2] Ingredients Total quantity (g) Quantity (g) per 100g Strong wheat flour 599 31.17 Soy flour 411.9 21.43 Chickpea flour 58.8 3.06 Rapeseed oil 60 3.12 Salt 10 0.52 White sugar 45 2.34 Water 700 (450g for legume dough and 250g for wheat dough) 36.43 Yeast 30 1.56 Alpha amylase (BK SOFT) 7 0.37 Total 1921.7 100

[0094] After cooking, sliced ​​bread and buns were obtained containing 24.5% legumes, with 14.3 g of protein per 100 g of product and having a chemical index IC of 116.1.

[0095] Among the nutritional values ​​of these products, the following remarkable values ​​per 100 g of product can also be mentioned: 4.4 g of fiber, 0.724 mg of copper (i.e. 72.4% of the nutrient reference value NRV), 95.667 mg of magnesium (25.5% NRV), 0.873 mg of manganese (43.6% NRV), 183.27 mg of phosphorus (26.2% NRV), 1.55 mg of zinc (15.5% NRV), 0.26 mg of vitamin B1 (23.6% NRV), 1.21 mg of vitamin B2 (86.4% NRV), 1.21 mg of vitamin B6 (86.4% NRV), 3.86 mg of vitamin E (32.2% NRV) and 34.58 mg of vitamin K (46.1% NRV). This product can therefore be described as rich in protein, copper, manganese and vitamins B2, B6, E and K, and a source of fiber, magnesium, phosphorus, zinc and vitamin B1.

[0096] Example 3:

[0097] Sliced ​​bread and buns were made according to the process described in Example 1, using the following ingredients:

[0098] [Tables3] Ingredients Total quantity (g) Quantity (g) per 100g Strong wheat flour 680 38.50 Soy flour 183 10.36 Chickpea flour 101 5.72 Rapeseed oil 60 3.40 Salt 10 0.57 White sugar 45 2.55 Water 650 (280g for legume dough and 370g for wheat dough) 36.80 Yeast 30 1.70 Alpha amylase (BK SOFT) 7 0.40 Total 1766 100

[0099] After cooking, sliced ​​bread and buns containing 16% legumes were obtained, with 11.1 g of protein per 100 g of product and having a chemical index IC of 100.2.

[0100] Among the nutritional values ​​of these products, the following remarkable values ​​per 100 g of product can also be mentioned: 3.8 g of fiber, 0.51 mg of copper (51.3% NRV), 62.23 mg of magnesium (16.6% NRV), 0.705 mg of manganese (35.3% NRV), 138.91 mg of phosphorus (19.8% NRV), 0.21 mg of vitamin B1 (19.1% NRV), 1.21 mg of vitamin B2 (86.4% NRV), 1.21 mg of vitamin B6 (86.4% NRV), 2.61 mg of vitamin E (21.8% NRV) and 18.62 mg of vitamin K (24.8% NRV). This product can therefore be described as rich in copper, manganese and vitamins B2 and B6, and as a source of protein, fiber, magnesium, phosphorus, and vitamins B1, E and K.

[0101] Example 4:

[0102] Sliced ​​bread and buns were made according to the process described in Example 1, using the following ingredients:

[0103] [Tables4] Ingredients Total quantity (g) Quantity (g) per 100g Strong wheat flour 650 36.78 Soy flour 175 9.90 Chickpea flour 97 5.49 Tomato powder 43 2.43 Rapeseed oil 60 3.40 Salt 10 0.57 White sugar 45 2.55 Water 650 (270g for legume dough and 380g for wheat dough) 36.78 Yeast 30 1.70 Alpha amylase (BK SOFT) 7 0.40 Total 1767 100

[0104] After baking, sliced ​​bread and buns were obtained containing 17.92% vegetables and legumes, with 11 g of protein per 100 g of product and having a chemical index IC of 100.7.

[0105] Among the nutritional values ​​of these products, the following notable values ​​per 100 g of product can also be mentioned: 4.2 g of fiber, 0.49 mg of copper (49.02% NRV), 64.05 mg of magnesium (17.08% NRV), 0.7 mg of manganese (35.2% NRV), 144.97 mg of phosphorus (20.71% NRV), 209.67 pg of vitamin Vitamin A (26.21% NRV), 0.21 mg of vitamin B1 (19.9% ​​NRV), 1.2 mg of vitamin B2 (86.43% NRV), 1.20 mg of vitamin B6 (86.43% NRV), 2.83 mg of vitamin E (23.65% NRV), and 21.44 mg of vitamin K (28.59% NRV). This product can therefore be described as rich in copper, manganese, and vitamins B2 and B6, and as a source of protein, fiber, magnesium, phosphorus, and vitamins A, B1, E, and K.

[0106] Example 5:

[0107] Sliced ​​bread and buns were made according to the process described in Example 1, using the following ingredients:

[0108] [Tables5] Ingredients Total quantity (g) Quantity (g) per 100g Strong wheat flour 575 29.93 Soy flour 395 20.56 Chickpea flour 56.35 2.93 Tomato powder 43 2.24 Rapeseed oil 60 3.12 Salt 10 0.52 White sugar 45 2.34 Water 700 (450g for legume dough and 250g for wheat dough) 36.43 Yeast 30 1.56 Alpha amylase (BK SOFT) 7 0.36 Total 1921.35 100

[0109] After baking, sliced ​​bread and buns were obtained containing 23.49% vegetables and legumes, with 14 g of protein per 100 g of product and having a chemical index IC of 116.

[0110] Among the nutritional values ​​of these products, the following notable values ​​per 100 g of product can also be mentioned: 4.7 g of fiber, 0.69 mg of copper (69.5% NRV), 95.94 mg of magnesium (25.6% NRV), 0.86 mg of manganese (43.2% NRV), 186.98 mg of phosphorus (26.7% NRV), 1.52 mg of zinc (15.2% NRV), 201.31 pg of vitamin A (25.2% NRV), 0.27 mg of vitamin B1 (24.2% NRV), 1.21 mg of vitamin B2 (86.4% NRV), 1.21 mg of vitamin B6 (86.4% NRV), 4.02 mg of vitamin E (33.5% NRV) and 36.51 mg of vitamin K (48.7% NRV). This product can therefore be described as rich in protein, copper, manganese and vitamins B2, B6, E and K, and a source of fiber, magnesium, phosphorus, zinc and vitamins A and B1.

[0111] Example 6:

[0112] Focaccia-type breads were made according to the process described in Example 1, using the following ingredients:

[0113] [Tableauxô] Ingredients Quantity (g) Traditional wheat flour 650 Soy flour 395 Chickpea flour 56.35 Tomato powder 43 Rapeseed oil 75 Salt 20 Water 800 (450 g for legume dough and 350 g for wheat dough) Yeast 30 Rosemary, thyme and savory mix 10

[0114] After cooking, focaccias were obtained containing 21.73% vegetables and legumes, with 13.5 g of protein per 100 g of product and having a chemical index IC of 102.2.

[0115] Example 7:

[0116] Ciabatta-type loaves were produced according to the process described in Example 1, using the following ingredients:

[0117] [Tables7] Ingredients Quantity (g) Traditional wheat flour 650 Soy flour 395 Chickpea flour 56.35 Tomato powder 43 Rapeseed oil 50 Salt 15g, Water 600ml (400g for legume dough and 200g for wheat dough), Yeast 30g, Water for soaking 100ml

[0118] After cooking, ciabattas were obtained containing 26.07% vegetables and legumes, with 14.7g of protein per 100g of product and exhibiting a chemical index IC of 113.8.

[0119] The advertised advantages and technical effects of the process according to the invention have been demonstrated by the following experimental results.

[0120] To assess the quality of the gluten network formed, the window test (or veil test) was performed comparatively on three different doughs. This test, well known to those skilled in the art, consists of stretching a kneaded dough as it comes out of the mixer to obtain a thin, tear-free film, in accordance with the bread-making test of standard NF V03-716. This allows for the evaluation of the cohesion of the gluten network within the dough and its extensibility. The results of these tests were photographed and correspond to Figures 1 to 3.

[0121] Figure 1 shows the film obtained with a first dough containing wheat flour, soy flour and chickpea flour and corresponding to the formula of Example 2 above. This first dough was obtained by the process according to the invention, that is to say by separately preparing a hydrated legume dough which was left to rest and a wheat dough which was kneaded separately, and then mixing the two.

[0122] The photograph in [Fig. 1] shows that a thin film without tearing was obtained with this dough, which means that a good quality gluten network was formed in this first dough.

[0123] Figure 2 shows the film obtained with a second dough containing wheat flour, soy flour, chickpea flour, and tomato flour, corresponding to the formula of Example 4 above. This second dough was also obtained by the process according to the invention, i.e., by separately preparing a rested hydrated legume dough and a kneaded wheat dough, and then mixing the two.

[0124] The photograph in [Fig.2] shows that a thin film without tearing was also obtained with this dough, demonstrating that a good quality gluten network was also formed in this second dough.

[0125] Figure 3 shows the result of the test with a third dough whose ingredients are identical to those of the formula in Example 4, but which was obtained by a standard process and not by the process according to the invention. The wheat flour, soy flour, chickpea flour, and tomato flour were mixed from the outset and were all present during kneading.

[0126] The photograph in [Fig.3] shows that the window test failed, as it was impossible to form a thin, tear-free film from this third dough, meaning that the gluten network could not form properly.

[0127] Similarly, because the defective gluten network was unable to retain fermentation gases, this third dough, once divided, did not allow for proper rising of the dough pieces, which did not expand during fermentation and remained flat even after baking. The standard process is therefore ineffective for obtaining a gluten network suitable for breadmaking.

[0128] On the contrary, as shown in the photographs in Figures 4 to 6, the first and second doughs could be divided into dough pieces ([Fig.4]), which rose correctly during fermentation ([Fig.5]) and which, after baking, produced loaves of satisfactory volume ([Fig.6]).

[0129] In order to demonstrate the structural qualities of the bread products according to the invention, the sliced ​​loaves obtained after baking from the first and second doughs were compared to a conventional sliced ​​loaf, i.e., made solely from wheat flour, which served as a control. These sliced ​​loaves were subjected to several tests, the results of which are presented in the graphs of Figures 7 to 12.

[0130] A texture profile analysis (TPA) of a 25 mm thick slice of each of these loaves was first carried out using a texture analyzer equipped with a P35 probe (model TA XT 2 plus, marketed by Stable Micro Systems). This analysis, widely known to those in the field, makes it possible to evaluate several parameters of a food's texture under standardized conditions.

[0131] The strain energy density (reflecting the firmness of the bread), elasticity, and cohesion of these bread slices were thus measured. The results obtained are presented in the graphs of Figures 7, 8, and 9, respectively.

[0132] According to the graph in [Fig. 7], it can be seen that the samples containing legume flours, whether with or without vegetable flour, have a lower energy density than the control product. This is probably due to a slightly less dense gluten network in the sliced ​​breads according to the invention. This characteristic results in a less firm crumb than in the control product and therefore probably a softer texture, which is desirable to consumers.

[0133] The graph in [Fig. 8] shows that the crumb elasticity values ​​measured for the three samples are quite comparable. It is slightly lower for the bread containing legume flours and slightly higher for the bread containing legume and vegetable flours compared to that of the control product.

[0134] Similarly, the graph in [Fig. 9] shows that the crumb cohesion values, which demonstrate the crumb's ability to maintain its internal structure following mechanical compression deformation (corresponding to 40% of the sample height), are similar for the three samples. They are virtually identical for the samples containing legumes and slightly higher than that of the control product.

[0135] A volumetric analysis of the three loaves of bread was then carried out using a laser volumemeter (Volscan Profiler® type, marketed by Stable Micro Systems). The volume and density of the three loaves were thus measured. The results obtained are presented in the graphs of Figures 10 and 11.

[0136] According to the graph in [Fig. 10], the two loaves containing legume flours are larger and therefore rise more than the control loaf. This is probably due to the fact that the legume flours added to the wheat flour reduce the tenacity of the dough, which can then expand more readily due to the gases released during the fermentation and baking stages.

[0137] The graph in [Fig. 1 1] confirms that the density of the loaves containing legume flours, whether with or without vegetable flour, is lower than that of the control loaf. This implies a greater air gap in the loaves according to the invention than in the control.

[0138] An analysis of the alveolation of these three loaves was also carried out using an image analyzer (C-Cell® model marketed by the company Calibre) allowing the characteristics of the alveolation to be studied.

[0139] The graph in [Fig. 12] shows the percentage of cumulative surface area represented by the air pockets in a slice of each of these three loaves. It can be seen that the addition of legume flours, with or without vegetable flour, increases the overall surface area of ​​the air pockets in the crumb compared to the control product.

[0140] By studying the photographs in Figures 13 to 15, it can be determined that the air pockets are more numerous in the control slice of bread, but that they are larger in the slices of bread according to the invention. These slices of bread therefore have a different air pocket pattern, but one that is satisfactory in all cases.

[0141] All of these tests therefore confirm that the loaves according to the invention have good structural qualities, making them suitable for commercialization. These qualities are comparable to those of a classic sliced ​​loaf of bread and meet consumer expectations.

Claims

Demands

1. Leavened bread product, containing wheat flour, yeast or sourdough, water and fat, characterized in that it further contains soy flour and chickpea flour.

2. Bread product according to claim 1 characterized in that it contains at least 35%, and preferably at least 40%, of legume flours relative to wheat flour.

3. Bread product according to any one of the preceding claims characterized in that it further contains at least one vegetable flour; and preferably tomato flour, pepper flour, leek flour, spinach flour, onion flour or a mixture of one or more of these flours.

4. Bread product according to claim 3 characterized in that said vegetable flour is a flour of dehydrated whole vegetables.

5. Breadmaking product according to any one of the preceding claims characterized in that the wheat flour is a flour containing 11 to 13% protein and having a strength index between 220 and 300.

6. Bread product according to any one of the preceding claims characterized in that the fat is a vegetable oil; and preferably rapeseed oil, sunflower oil or olive oil.

7. A method for manufacturing a bread product according to any one of the preceding claims, characterized in that it comprises the following steps: - a hydrated legume dough is formed by mixing soy flour, chickpea flour, a first part of the water and adding fat, and the hydrated legume dough is left to rest; - a wheat dough is formed by mixing wheat flour, yeast or sourdough starter, and a second part of the water, and the wheat dough is kneaded; - the rested hydrated legume dough is mixed with the kneaded wheat dough.

8. Manufacturing process according to claim 7, characterized in that for the first part of the water, between 80 and 100 g of water are used for 100 g of legume flour.

9. A method of manufacturing according to claim 7 or 8 a bread product according to claim 3 or 4, characterized in that vegetable flour is mixed with soy flour and chickpea flour when forming the hydrated legume dough.

10. A manufacturing process according to any one of claims 7 to 9, characterized in that salt and / or sugar are mixed with wheat flour and yeast or sourdough starter when forming the wheat dough.

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