{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T16:19:27Z","timestamp":1787242767757,"version":"build-2736575974"},"reference-count":82,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2024,4,20]],"date-time":"2024-04-20T00:00:00Z","timestamp":1713571200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-containing wheat or rye flour. The incorporation of legume pur\u00e9e into crispbread represents an innovative approach to enhancing the nutritional profile and taste of the product. The rheological properties of various legume pur\u00e9es (chickpea, white bean, black bean, and red bean) mixed with citrus pectin were examined, revealing significant differences in fluid behavior and viscosity. Crispbread formulations were analyzed for water content and activity, color, structure, FT-IR spectra, water vapor adsorption isotherms, and sensory evaluation. The results showed the possibility of obtaining crispbread based on the pur\u00e9e of legumes and citrus pectin. Crispbread enriched with red bean pur\u00e9e exhibited low water activity (0.156) and water content (3.16%), along with a continuous porous structure, and received the highest sensory evaluation score among the products. These findings can be treated as a basis for the development of other innovative recipes and combinations using legumes.<\/jats:p>","DOI":"10.3390\/molecules29081880","type":"journal-article","created":{"date-parts":[[2024,4,22]],"date-time":"2024-04-22T03:57:07Z","timestamp":1713758227000},"page":"1880","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Pur\u00e9e"],"prefix":"10.3390","volume":"29","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5171-8210","authenticated-orcid":false,"given":"Karolina","family":"Szulc","sequence":"first","affiliation":[{"name":"Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences\u2014SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2352-5307","authenticated-orcid":false,"given":"Sabina","family":"Galus","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences\u2014SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,4,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"72","DOI":"10.19026\/ajfst.17.6032","article-title":"Nutritional Value of Legumes in Relation to Human Health: A Review","volume":"17","author":"Bolarinwa","year":"2019","journal-title":"Adv. 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