What type of study is this?

This is a Box–Behnken experimental design study (also classified as: Sensory analysis).

September 10, 2025

Evaluation of High-Protein Red Lentils in the Development of Gluten-Free Functional Bread

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Authors

BMBüşra DOKUZ MURAT GPGülefşan PAŞA MSMerve SAMANCI

Discussion

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Overview

This evaluation shows improved sensory acceptability and nutrition in gluten-free bread using red lentil flour and buckwheat, highlighting innovative plant-based solutions.

Key Points

The optimized gluten-free bread contains high protein and fiber, providing 12.82 g protein and 8.07 g dietary fiber per 100 g of product.
Statistical optimization using Box–Behnken design identified ideal formulation proportions for lentil and buckwheat flours, plus olive oil.
Sensory analysis demonstrated consumer acceptance, with the bread free from gluten and animal-derived ingredients, making it suitable for vegans.
Research supports innovation in functional foods, targeting health-conscious consumers and addressing dietary needs for individuals with coeliac disease.

Cite This Study

MURAT et al. (2025) studied this question.

synapsesocial.com/papers/68c1c24454b1d3bfb60f0293 https://doi.org/10.21203/rs.3.rs-7271202/v1

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September 10, 2025

Evaluation of High-Protein Red Lentils in the Development of Gluten-Free Functional Bread

View Full Paper

Ask AI

Bookmark

Authors

BMBüşra DOKUZ MURAT GPGülefşan PAŞA MSMerve SAMANCI

Discussion

Member takes

Overview

This evaluation shows improved sensory acceptability and nutrition in gluten-free bread using red lentil flour and buckwheat, highlighting innovative plant-based solutions.

Key Points

The optimized gluten-free bread contains high protein and fiber, providing 12.82 g protein and 8.07 g dietary fiber per 100 g of product.
Statistical optimization using Box–Behnken design identified ideal formulation proportions for lentil and buckwheat flours, plus olive oil.
Sensory analysis demonstrated consumer acceptance, with the bread free from gluten and animal-derived ingredients, making it suitable for vegans.
Research supports innovation in functional foods, targeting health-conscious consumers and addressing dietary needs for individuals with coeliac disease.

Cite This Study

MURAT et al. (2025) studied this question.

synapsesocial.com/papers/68c1c24454b1d3bfb60f0293 https://doi.org/10.21203/rs.3.rs-7271202/v1

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Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

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