Cereal Chem 52:791 - 800.  |  VIEW ARTICLE
Horsebean Protein Supplements in Breadmaking. II. Effect on Physical Dough Properties, Baking Quality, and Amino Acid Composition.

K. M. Patel and J. A. Johnson. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Horsebean flour (HBF) and protein isolate (HBPI) were added to weak, medium, and strong wheat flours. The HBF was used to replace 5, 10, 15, and 20% of wheat flour while HBPI was added to wheat flour in amounts to provide equal quantities of horsebean protein. Effects of supplements on physical dough properties, bread quality, and amino acid composition were studied. HBF at all levels above 10% reduced mixing time and tolerance, created dough of low elasticity, and produced inferior quality bread. HBPI, even with protein equivalent to 20% HBF, produced satisfactory physical dough properties as well as acceptable quality bread. Wheat flour of good quality obviously was needed. While increments of HBF or HBPI obviously increased the protein content of the breads, more significant were the marked increases in the amino acids lysine, histidine, arginine, threonine, and tyrosine.