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The fortification of frozen dough improved with addition of pulse flour red lentil flour in various proportions (15% and 30%) was analyzed in order to raise the protein content, total polyphenol content (TPC) and antioxidant capacity (expressed using DPPH and CUPRAC methods) of wheat bread obtained from frozen dough. The high-protein, phenolic and flavonoid compounds potential of red lentil was considered for expanding the range of products obtained from frozen dough and physicochemical attributes (acidity, moisture porosity and ash content) were analyzed. Results showed that the bread formulated with 30% red lentil flour had the highest antioxidant capacity. The protein content showed higher values for samples with fortification, freezing treatment not affecting the content. The results denoted that enrichment of wheat dough with red lentil flour significantly increases the levels of polyphenols and the antioxidant activity of the final products. A strong increasement of phenolic compounds content was observed for the frozen samples, differences between fermented and unfermented samples and frozen and unfrozen samples varying significantly.

Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread