# Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review
## 4 The Use of Germinated Seeds in the Bread Making Recipe
### The Influence of the Addition of Germinated Seeds on the Bread Quality  
[PERSON] et al. [99] highlighted that the addition of germinated pea flour decreases the loaf volume of the bread samples. [PERSON] and [PERSON] [100] also reported that the addition of germinated chicken flour influences in a negative way the loaf volume of the bread samples. However, [PERSON] et al. [101] reported that the addition of 10% germinated chickpea flour has improved the characteristics of the bread samples obtained probably due to the increase in the hydrolytic enzymatic activity from the dough system and its soluble components. An addition of 20% germinated chickpea flour had the effect of decreasing the loaf volume of bread samples. In addition, the color of the bread samples was not affected by a 10% addition, but was significantly influenced by a 20% addition [102]. [PERSON] et al. [99] highlighted the fact that the addition of germinated chickpea flour decreases the loaf volume of bread to a level of a 7-13% addition. At the same time, the bread obtained with germinated chickpea flour has a darker crust, darker crumb and a higher density. The textural parameters are not influenced in a significant way. All chickpea flours increased with more than 2% the water absorption values and consequently the bread yield decreases by between 7 and 13% as does the loaf volume of the bread samples. [PERSON] et al. [86] highlighted the fact that the one with the addition of germinated soybean flour had a higher loaf volume than the bread obtained without germinated seed flour addition. This is due to the fact that, as a result of the germination process, the solubility of the proteins increased, which led to a better emulsification and foaming capacity [102]. Therefore, bread samples made with germinated soybean flour presented better quality characteristics. The influence of the addition of germinated soybean flour in wheat flour on the bread crumb and bread crust was highlighted by [PERSON] et al. [87], who reported that the bread crust was less yellow when germinated soybean flour was added in the bread recipe. It seems that compared with the addition of ungerminated soybean flour, the addition of germinated flour in a bread recipe had the effect of improving the color of the samples, making the crumb whiter and without changing in a negative way the color of the crust samples. [PERSON] et al. [87] have also reported that the addition of germinated soybean flour improved the loaf volume of bread samples. In general, studies have shown a negative influence of a high addition (higher than 10%) on the quality of bread [103] whilst an addition of up to 3% of germinated soy flour has a positive effect. The positive effect was due to the enzymes from the germinated flour (lipoxygenase, amylase, lipase, alpha galactosidase), but also to the content of lecithin and ascorbic acid which considerably increases during the germination process. It was also reported that germinated soybean seeds can be successfully used as substitutes for chemical additives often used in the bakery industry, due to its high content in ascorbic acid, lecithin and enzymes, often used as additives in bread making [104]. [PERSON] et al. [105] studied the influence of wheat flour substitution with germinated lupine flour on the characteristics of the bread obtained and reported that a maximum substitution of 20% germinated lupine flour does not significantly influence the sensory profile of the bread samples. From all the sensory characteristics, the color parameter was the most influenced due to the presence of lupine seeds in yellow pigments, lutein and zeaxanthin, but also to the high lysine content from germinated lupine, lysine being the most reactive amino acid of the Maillard reaction. These results were similar to those reported by [PERSON] et al. [106]. In addition, it was reported that as the amount of germinated lupine flour increased, the loaf volume of bread samples decreased.