Abstract
This study investigates the viability and benefits of pea flour in sourdough fermentation, highlighting its potential as a sustainable and nutritious alternative for baking. The growth kinetics of lactic acid bacteria and yeasts were monitored, showing an exponential growth pattern followed by logistic stagnation, indicating successful adaptation to the fermentative medium. Protein analyses demonstrated that pea flour-based sourdough has a higher protein content than wheat-based sourdough, emphasizing its ability to nutritionally enrich bakery products. The results suggest that pea sourdough significantly enhances the nutritional value of bread, providing a higher level of proteins. In conclusion, pea flour offers a viable alternative to wheat flour in bread-making, with significant implications for food innovation. Future research is recommended to optimize fermentation conditions and explore the impact of different microbial strains, paving the way for broader applications in fermented foods.
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