Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties

• Published in: Food chemistry Vol. 386; p. 132653
• Main Authors: Krause, Svenja, Asamoah, Eugenia Ayebea, Huc-Mathis, Delphine, Moulin, Gabrielle, Jakobi, Ralf, Rega, Barbara, Bonazzi, Catherine
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.08.2022; Elsevier
• Subjects: Chemical Sciences; Engineering Sciences; Flour - analysis; Lipid oxidation; Maillard reaction; Odorants; Pea protein; Pea starch; Pisum sativum; Reactive fluid environment; Starch; Structure; Triticum - chemistry; Volatile Organic Compounds - chemistry; 1-Octen-3-ol (PubChem CID: 18827); 2-Ethyl-3,5-dimethylpyrazine (PubChem CID: 26334); Maillard reaction; 1-Hexanol (PubChem CID: 8103); 2,5-Dimethylpyrazine (PubChem CID: 31252); Furan (PubChem CID: 8029); 3-Methylbutanal (PubChem CID: 11552); Furfural (PubChem CID: 7362); Pea starch; 2,4-Decadienal (PubChem CID: 16899); Pea protein; Lipid oxidation; Hexanal (PubChem CID: 6184); Structure; 2-Methylpropanal (PubChem CID: 6561); lipid oxidation; pea starch; structure; pea protein
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.132653

[Display omitted] •Replacing wheat with pea ingredients produces cakes with an attractive appearance.•Lipoxygenase activity affects batter oxidation more than microstructure.•Replacing pea flour with purified fractions leads to fewer volatiles from oxidation.•Maillard compounds are the main volatiles in cakes made with pea protein and starch. This study aimed to evaluate the applicability of purified pea ingredients (starch and protein isolate) by assessing their potential to form volatile compounds during the different steps of sponge cake development compared to pea flour and wheat flour. While pea flour was highly susceptible to lipid oxidation during batter beating, the combination of purified pea starch and pea protein yielded significantly fewer oxidation markers with known green-beany off-odors. This was due more to the inactivation of lipoxygenase during flour fractionation than to differences in batter structure. However, fractionated ingredients were highly prone to participating in the Maillard reaction and caramelization during baking, leading to a more complex mixture of pyrazines, Strecker aldehydes and furanic compounds with potential malty and roasted notes compared to cakes based on pea flour or wheat flour. These findings confirm that using purified pea fractions can create high-quality products with an attractive composition.