Progress of research on application of beans in bread mixes

  • HOU Xiangting ,
  • FAN Mingcong ,
  • QIAN Haifeng ,
  • LI Yan ,
  • WANG Li
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  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2023-05-23

  Revised date: 2023-06-15

  Online published: 2024-06-11

Abstract

Edible legumes are rich in protein, starch, dietary fiber, vitamins, and minerals.And it was reported that the higher consumption of edible legumes was related to a lower risk of diabetes and digestive and cardiovascular diseases, so the consumers and researchers paid more and more attention to their research.The addition of legumes to bread mixes not only enriches the consumer’s choices but also fortifies nutrition.However, the lack of gluten proteins in the legume composition led to a weak gluten network structure, difficult to shape, poor quality (water-holding, air-holding, elasticity, and cohesion), and a rapid aging rate when processing legume bread, which in turn affects the quality of bread.In this paper, the nutritional compositions of common edible legumes were introduced, and their application in bread premixes for baking was compared.Meanwhile, the effects of different modifications on the quality of baked products containing legumes were summarized and discussed, which could be helpful for the use of edible legumes in baking.

Cite this article

HOU Xiangting , FAN Mingcong , QIAN Haifeng , LI Yan , WANG Li . Progress of research on application of beans in bread mixes[J]. Food and Fermentation Industries, 2024 , 50(9) : 356 -363 . DOI: 10.13995/j.cnki.11-1802/ts.036220

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