# Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil
## 1 Introduction  
Bread is the most consumed food product in the world, with its contribution to the human diet having the greatest importance [1]. However, because most people prefer white bread, the nutritional benefits are limited because it is obtained from refined wheat flour [2, 3]. Moreover, due to the large quality variation of wheat flour used in bread-making, bakery producers usually add different types of additives to wheat flour, especially chemicals, to improve product quality from a technological point of view [4]. Nowadays, one of the trends in bread making is to improve the nutritional quality of bread by substituting wheat flour with other flour types without affecting the quality of the final products. Specialist attempts are made to balance the content of vitamins, minerals, and fibers lost through wheat refining without adding any chemical compound to the bakery products [5]. Moreover, an attempt is made to improve the quality of proteins in bakedgoods by adding various ingredients which contain essential amino acids that are deficient in wheat flour [6,7]. To correct these nutritional deficiencies, different grain flours can be used in bread making, such as legumes, oilseeds, pseudocereals, etc. [5,7,8]. The substitution of wheat flour with different legumes types improves the nutritional value of bread by decreasing the glycemic index and by increasing the fiber, mineral content, and protein quality [9]. However, the addition of legume flours to wheat flour has the disadvantage that they contain some antimutrittive factors, such as tannins, phytates, or trypsin inhibitors which may affect the nutritional value of bread [8]. Furthermore, the addition level in wheat flour is limited due to their gluten dilution effect which affects dough viscoelastic structure and its ability to retain gases during fermentation which can lead to bakery products of poor quality [7]. Thus, it is more convenient to use legume flours in a germinated form, a process that has a positive effect on the nutritional profile of legumes, but also their sensory profile. During legume germination, many positive changes occur, as follows: a decrease in antimutrittive factors contained in legumes, an increase in protein content, an improvement in the availability of sodium, magnesium, iron, zinc, a decrease in lipids and carbohydrates content [10, 11, 12]. Additionally, the amount of volatile organic compounds, such as 2-methylbutanal and dimethyltrisulfite increases which leads to the intensification of legume grains' flavor. At the same time, their sweetness intensifies [13], improving the sensory characteristics. In addition, during germination the enzymatic activity of legume grains increases which may improve wheat flour quality if it is enzymatically deficient without adding other chemical additives during bread making [14]. Two legumes with a superior nutritional profile that may be used in bread making are lentil and soybean. Lentils boast a significant content of vitamins, minerals, carbohydrates, dietary fiber, and a low glycemic index [15]. Lentils are also rich in proteins (21-31%) which contain all essential amino acids (39.3 g of essential amino acids per 100 g of protein); they are a source of glutamic acid, lysine, arginine, leucine, acid aspartic [16]. Lentils also contain many micronutrients, of which vitamin B9, zinc, and iron have the highest weight. Lentils contain the highest amount of polyphenols, compared to all other vegetables [17]. Regarding health aspects, medical studies have shown that the consumption of lentils has benefits on cardiovascular diseases and cancer prevention [18], but also has implications in promoting slow and moderate postprandial blood glucose increase [19,20]. Soybean is boosted as having a significant amount of high-quality protein (38-55%), essential amino acids, lipids (20%), and carbohydrates (27%) [21, 22, 23].