Comparison of the physicochemical and technological properties and baking performance of Lentil, Faba Bean, Chickpea, and Quinoa starch

Abstract

This study comprehensively analyses the physicochemical and functional properties of underutilized starches from lentil, faba bean, chickpea, and quinoa compared to widely used maize, pea, waxy rice, potato, and wheat starches, and shows the effect the starches have in gluten-free bread applications. By incorporating a broad range of compositional and functional analyses, this research offers unique insights into the interrelationships among starch composition and functionality and how they collectively influence gluten-free bread performance. Significant variations were found in amylose content, granule size, gelatinisation behaviour, and other functional properties. Lentil, faba bean, chickpea and pea starches exhibited high amylose (24.1–25.6%) and resistant starch content (9.4–11.6%), while quinoa starch had the lowest amylose content (5.3%) and was highly digestible (0.6% resistant starch). Potato starch demonstrated the highest peak viscosity (7006 mPa.s), while quinoa had the lowest (514 mPa.s). Maize starch had the highest pasting temperature at 81.5 °C), and the highest gelatinisation enthalpy was found in potato (−21.5 J/g) and waxy rice starch (−17.0 J/g). Retrogradation enthalpy and degree of retrogradation were highest for potato and legume starches. Bread resilience was linked to starch gel hardness, solubility, and retrogradation, with potato starch achieving the highest slice area (21.7 cm2) and lentil, faba bean and pea starch also producing large slice areas (18.9–20.3 cm2) and appealing bread colour and crumb structure. The comprehensive results of this study allow for the selection of appropriate starch sources to optimise sensory and structural properties of food products, and highlight the potential of underused starches for sustainable and innovative food applications.