Impact of sodium chloride on the technological quality of whole lentil flour doughs
Federica Cirrincione, Wenjie Xia, Lilia Ahrné, Giovanni Barone, Annalisa RomanoAbstract
BACKGROUND
Nowadays, lentil ( Lens culinaris Medik.) flour can offer a convenient way to boost the nutritional value of bakery products and an environmentally sustainable solution, as lentils require fewer resources than animal protein sources. Sodium chloride plays an important role in bakery products. Any reduction in salt levels in bread making affects the dough properties, and this knowledge is not available for lentil doughs. This study investigated the impact of different concentrations of salt (0.0–2.0% w/w ) on the technological and rheological properties of doughs made with 100% lentil flour. Additionally, the physicochemical properties of lentil flour in relation to wheat flour were analysed and discussed to assess their potential use as bakery ingredients.
RESULTS
Lentil flour showed significant differences ( P < 0.05) in particle size distribution and functional, farinographic, and rheological properties with respect to wheat flour. Lentils had a higher water‐holding capacity (1.68 versus 0.75 g/g), while wheat had a better swelling index, up to 8.38 g/g. The farinographic and rheological properties of the doughs in terms of tenacity, extensibility, consistency, storage modulus ( G ′), and loss modulus ( G ″) were affected by salt content. More specifically, the strain sweep test showed an elastic behaviour, but the lentil doughs had G ′ and G ″ almost eight times higher than the wheat dough samples.
CONCLUSION
Overall, our results pose a promising base for developing healthier, low‐sodium bakery products that maintain quality and support sustainable, innovative production. © 2026 Society of Chemical Industry.