Effect of Partial Substitution of Wheat Flour (Triticum spp) with Vetch Flour (Vicia sativa) on the Technological and Sensory Properties of Bread.

Abstract Vicia sativa, commonly known as common vetch, is a leguminous plant primarily grown as a forage crop for livestock. Vetch seeds are not safe for human consumption; however, they contain valuable nutrients, prompting efforts to develop vetch crops with reduced or eliminated antinutrients. Investigating the potential of this crop in food applications may contribute to the development of safe vetch varieties. In this study, the effects of partial substitution of wheat flour (Triticum spp) with vetch flour, up to 25% substitution, were assessed on the rheological, functional, and sensory properties of dough and bread. The water absorption of the dough was reduced by vetch flour, but its rheological properties were not significantly modified at substitutions of up to 10%. With increasing levels of substitution, a decrease in the specific volume of the bread was observed, ranging from 3.30 to 1.79 cm³/g, while maintaining a satisfactory crumb alveolar structure. Sensory tests were conducted to evaluate the acceptability of the bread's appearance and texture. Breads with substitutions of up to 10% had good acceptability. Furthermore, correlations were identified between the rheological properties of the dough and the specific volume of the resulting bread.