Abstract
This study aimed to evaluate the mechanical and sensory characteristics of a functional bread, and secondarily examined the attitudes and consumption habits of elderly people toward legumes to assess the potential acceptance of pea protein–based bread in this group. Experimental breads were made by replacing 5% of wheat flour with pea protein concentrate, either untreated or processed via high-pressure homogenization. The breads showed a homemade, heterogeneous appearance, which was appreciated by elderly consumers. They qualified as a “source of protein,” had lower sodium content, and featured a darker crust due to the Maillard reaction while keeping acceptable sensory attributes. Textural analysis indicated that breads with untreated pea protein were firmer and chewier than commercial ones. However, sensory tests showed that the experimental breads received higher liking scores, highlighting their appeal. Overall, adding pea protein enhanced nutritional value without affecting sensory quality, supporting its use to promote elderly nutrition and sustainability.