Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification.

The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread '', comprised of more than 50% maize flour. The optimization of legume incorporation (pea, chickpea, faba bean, lentil), considering the influence of different maize flours (traditional-white, traditional-yellow, hybrid-white, hybrid-yellow), on consumer liking and sensory profiling of '' was studied. A panel of 60 naïve tasters evaluated twenty different breads, divided in four sets for each legume flour fortification, each set including four breads with varying maize flour and a control (no legume).