Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties

Abstract

Carob pulp flour (Ceratonia siliqua) is gaining attention as a sustainable ingredient with nutritional and functional potential. This study evaluated the partial replacement of soft wheat flour with 10% carob pulp flour in breadmaking, focusing on the role of different leavening strategies: commercial baker’s yeast (LB), a selected starter culture, Lactiplantibacillus plantarum SL31 and Saccharomyces cerevisiae SY17 (LI), and a type I sourdough (LS). Dough rheology, microbial dynamics, bread quality, acceptability, and shelf-life were assessed. Results showed that the inclusion of carob pulp flour enhances the nutritional profile while maintaining satisfactory technological performance. The leavening strategy strongly influenced the final products: breads made with commercial yeast display