Cereal Chem 68:213-220   |  VIEW ARTICLE

Effect of Navy Bean Protein Flour and Navy Bean Globulin(s) on Composite Flour Rheology, Chemical Bonding, and Microstructure.

N. L. Lorimer, M. E. Zabik, J. B. Harte, N. C. Stachiw, and M. A. Uebersax. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

Substitution of 5 and 10% dry-roasted, air-classified high-protein flour (fines) for bread flour in farinograph studies increased absorption and lengthened arrival and peak times. The 10% level of substitution decreased stability. The globular proteins, phaseolin and G2 lectin, were separated from the navy bean fines and added to wheat dough systems in the same amounts as those in which they occurred in the 5 and 10% high-protein flour substitutions. Wheat starch was used to make up the remaining weight. Phaseolins and the combination of phaseolins and G2 lectins also increased absorption and arrival time, while decreasing departure time and dough stability. Investigation of the effect of phaseolin and G2 lectins on the rheologically active thiol and disulfides did not produce sufficient evidence to conclude that these globular proteins disrupted the disulfide interchange. Results of low-temperature scanning electron microscopy support the rheological studies.