Cereal Chem 63:357-361   |  VIEW ARTICLE
Breadmaking Properties of Composite Flours of Wheat and Faba Bean Protein Preparations.

M. M. Youssef and W. Bushuk. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

Cotyledon flour of faba beans (Vicia faba L.) and three different protein preparations (concentrate, isoelectric isolate, and micellar mass) were used to prepare composite flours with wheat flour milled from two varieties of hard red spring wheat (cultivars Neepawa and Glenlea). All composite flours contained approximately 20% protein based on maximum computed protein efficiency ratio. Differential scanning calorimetry results showed that the micellar mass protein appeared to be quite different (less denatured) from the protein in the isoelectric isolate. Farinograph and extensigraph results on doughs of composite flours showed a significant modification of rheological properties by the addition of each nonwheat component. Baking results indicated that all nonwheat components except the protein micellar mass had a negative effect on loaf volume of both wheat varieties. It was concluded that the protein micellar mass is compatible with wheat gluten in functionality for breadmaking.