Application of novel technologies to elucidate new structural and shelf-life information in high protein bakery products (HighPBreads)
| dc.contributor.advisor | Arendt, Elke K. | |
| dc.contributor.advisorexternal | Gallagher, Eimear | en |
| dc.contributor.author | Macas, Mariana Geraldes | en |
| dc.contributor.funder | Teagasc | |
| dc.date.accessioned | 2026-09-18T13:54:39Z | |
| dc.date.available | 2026-09-18T13:54:39Z | |
| dc.date.issued | 2025-11-27 | en |
| dc.date.submitted | 2025-11-27 | en |
| dc.description.abstract | The transition towards more sustainable and nutritionally balanced food systems requires the valorisation of locally produced plant proteins. Peas are well adapted to the Irish climate and contribute to sustainable agriculture through their ability to fix atmospheric nitrogen and improve soil fertility, thereby reducing the need for synthetic fertilisers. They are also rich in protein, dietary fibre, and essential minerals. However, in Ireland, pea cultivation is primarily directed towards animal feed. Expanding their use in human food applications could improve local protein self-sufficiency and contribute to national climate and sustainability targets. Despite limited research on their functionality in bakery systems, Irish-grown peas represent a promising, locally sourced ingredient for the development of high-protein, fibre-rich, and environmentally sustainable bread products. This PhD research addressed these gaps by investigating the optimisation of the milling process and the improvement of flour functionality and flavour specifically for bread applications. In addition, the nutritional behaviour of the resulting breads was investigated through dynamic in vitro digestion studies. A comprehensive review and meta-analysis initially established the scientific landscape on pulse flours in breadmaking, showing that processing methods such as milling, roasting, ultrasound and microwave can modify protein and starch structures, improve functionality and influence sensory quality. The review revealed that milling choices are often driven by equipment availability rather than functionality, and that while roasting, ultrasound and microwave are promising, their combined effects on bread quality and digestibility remain underexplored. These insights guided the experimental work of this thesis, focused on optimising the processing of Irish-grown peas gains and evaluating their flour techno-functional, structural and nutritional performance in bread systems. Building on this foundation, experimental work was performed using Irish-grown peas to evaluate how milling techniques affect flour functionality, dough rheology and bread quality. Comparative studies on roller, hammer and cutting mills demonstrated that pea flour increased the protein content of bread, and considering the milling yield and bread characteristics, hammer milling proved to be the most effective method for breadmaking. Near-infrared spectroscopy (NIR) was employed as a rapid, non-destructive tool to characterise both flours and breads. It successfully distinguished formulations with similar compositions and classified breads according to storage time independent of their composition demonstrating strong potential for product standardisation, process-monitoring and staling assessment in bakery industry and retail. Subsequent studies focused on advanced processing treatments, roasting (R), ultrasound (US) and microwave (MW), applied individually and in combination to Irish pea grains. These methods significantly altered flour microstructure, water absorption and carbohydrate-protein interactions on the bread matrix. Roasting modified starch gelatinisation and protein structure and enhanced flavour, whereas the combined US+MW+R treatment induced the most extensive microstructural breakdown , as evidenced by SEM. Incorporating these processed flours into bread formulations (35:65 pea:wheat) revealed that combined US+MW+R processing improved loaf volume, crumb softness and flavour complexity while maintaining high protein and fibre content, demonstrating the feasibility of producing nutritionally enriched breads with improved technological performance. To understand the nutritional implications, the digestion behaviour of these breads was evaluated using a Dynamic In Vitro Human Stomach System (DIVHS-IV). Pea inclusion markedly reduced starch release and glycaemic potential relative to wheat bread, particularly for the bread containing pea flour treated by US+MW+R. The untreated Irish pea flour produced the highest protein hydrolysis. Digestion studies confirmed that the higher protein and fibre contents of the pea-enriched breads enhanced protein bio accessibility while slowing starch release. Overall, this research provides an integrated understanding of how processing and milling strategies influence the functional, structural and nutritional properties of pea-enriched breads. The findings demonstrate that Irish-grown peas can serve as a sustainable, high-quality ingredient for bakery applications, supporting local agriculture, reducing reliance on imported proteins, and promoting dietary transitions towards healthier, high in protein and lower-glycaemic foods. Furthermore, the use of advanced processing and rapid spectral tools presents scalable solutions for optimising legumes and bakery products within the circular agri-food economy. Together, these outcomes contribute to the scientific advancement of pulse-based ingredient technology and reinforce the strategic potential of Irish legumes in achieving sustainable food innovation. | en |
| dc.description.status | Not peer reviewed | en |
| dc.description.version | Accepted Version | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Macas, M. G. 2025. Application of novel technologies to elucidate new structural and shelf-life information in high protein bakery products (HighPBreads). PhD Thesis, University College Cork. | |
| dc.identifier.endpage | 294 | en |
| dc.identifier.uri | https://hdl.handle.net/10468/19288 | |
| dc.language.iso | en | en |
| dc.publisher | University College Cork | en |
| dc.relation.project | Teagasc (Walsh Scholarship Program) | |
| dc.rights | © 2025, Mariana Macas. | en |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc/4.0/ | en |
| dc.subject | Ingredient functionality | en |
| dc.subject | Irish-grown peas | en |
| dc.subject | Bread systems | en |
| dc.subject | Health and nutrition | en |
| dc.subject | In vitro digestion | en |
| dc.subject | Processing technologies | en |
| dc.title | Application of novel technologies to elucidate new structural and shelf-life information in high protein bakery products (HighPBreads) | |
| dc.type | Doctoral thesis | en |
| dc.type.qualificationlevel | Doctoral | en |
| dc.type.qualificationname | PhD - Doctor of Philosophy | en |
