Soaking water applications

Abstract

Legume soaking exert emulsifying properties. In addition, they contain soluble fibre, protein and phytochemicals that may deliver other functionalities. Plant-based ice creams and gluten-free bakery products rely on expensive hydrocolloids to achieve acceptable texture. Therefore, these applications were tested. Pea soaking water drastically enhanced the melting properties of plant-based ice cream. The dripping time delayed from 5 to 30 minutes and the overall melted volume reduced from 18 to 23 ml/60 ml. Slow melting relates to higher stability and was attributed to the emulsifying ability. In addition, no significant effects on colour and sensory acceptance were observed. When used to formulate gluten-free crackers, a relevant antistaling effect took place. The soaking water of haricot beans and green lentils softened texture during storage, without affecting pasting properties and moisture content. Soluble fibre (beans) and phytochemicals (lentils) were speculated to enhance protein plasticity. In gluten-free bread, yeast metabolism must be considered. Those ingredients that are high in soluble fibre and low in saponins (chickpeas, peas) significantly reduced bread crumb hardness by means of enhanced pore homogeneity, likely resulting from emulsifying abilities that supported higher gas retention and loaf volume. Soaking water of numerous pulses may replace hydrocolloids in ice cream, crackers and bread.