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Cereal Chem 66:486-490   |  VIEW ARTICLE

Rheological and Sensory Characteristics of Bread Flour and Whole Wheat Flour Doughs and Breads Containing Dry-Roasted Air-Classified Pinto and Navy Bean High-Protein Fractions.

S. M. Silaula, N. L. Lorimer, M. E. Zabik, and M. A. Uebersax. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Dry-roasted navy and pinto bean cotyledons were ground and air classified. The high-protein (40-44%) fractions were used as a substitute for bread flour and whole wheat flour in dough and bread systems. Blends of bread or whole wheat flour/high-protein legume flour were prepared in the proportions 100:0, 90:10, 85:15, and 80:20. Water absorption, arrival, and dough development time increased while stability decreased for both bread flour and whole wheat flour farinograms. Treatments with 10 or 20 ppm potassium bromate and 0.5 or 1% sodium stearoyl-2-lactylate improved bread volume. Legume substitution tended to increase tenderness and reduce lightness of breads. Increasing levels of legume substitution significantly decreased many sensory parameters of white bread, but fewer significant differences were found for whole wheat breads.

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