Cereal Chem 55:898 - 907.  |  VIEW ARTICLE
Use of Untreated and Roasted Navy Beans in Bread Baking.

B. L. D'Appolonia. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

The effect of using flour obtained from untreated and roasted navy beans on dough and baking properties was studied. Roasting navy beans caused an increase in water-retention capacity value and a decrease in protease and lipoxygenase activity of the flour. The farinogram absorption of blends prepared with wheat and navy bean flour was considerably higher with use of roasted navy beans. Bread containing roasted navy bean flour had a higher volume than did bread containing untreated flour at the same level of incorporation. In general, physical dough studies and conventional baking data indicate that if navy bean flour were to be used, roasting the navy beans before milling would be beneficial; the only bread quality factor that would be affected adversely would be crumb color.