Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread.

The wheat flour-alfalfa blends containing 5 and 10 g/100 g of non-germinated and germinated alfalfa flour were examined in terms of nutritional composition (protein, lipid, starch, total dietary fibre), mineral profile, total phenolic content and antioxidant activity (ABTS, FRAP), and Mixolab rheological properties while the corresponding standard and sourdough breads were evaluated regarding physical and textural characteristics (specific volume, hardness, cohesiveness, springiness, gumminess, chewiness). The alfalfa flour inclusion resulted in increased protein (11.64–14.87%) and total dietary fibre (1.65–5.82%) contents in all blends, regardless of the alfalfa flour type but in a higher extent with 10 g/100 g inclusion level. Blends were characterised by improved mineral profile, total phenolic content (37.57–162.35 mg GAE/100 g) and antioxidant properties (ABTS: 4.37–232.79 µmol TE/100 g, FRAP: 138.05–539.16 µmol TE/100 g) particularly when non-germinated alfalfa flour in quantity of 10 g/100 g was used. Dough rheological properties were not significantly affected by the alfalfa flour type, whilst higher alfalfa flour inclusion level prolonged dough development time. Increased specific volume (2.63–3.62 cm³/g) with decreased crumb hardness (3.82–1.68 N) was recorded upon alfalfa flour incorporation and was more pronounced for sourdough bread. Overall nutrient composition of blends and technological features of the resulting breads were enhanced by alfalfa flour addition. [ABSTRACT FROM AUTHOR]