Wulf H, Cafati C, Yáñez E
Instituto de Investigaciones Agropecuarias (INIA) Universidad de Chile Santiago.
Arch Latinoam Nutr. 1989 Dec;39(4):613-9.
This paper deals with the incorporation of bean flour (Phaseolus vulgaris, var. Tórtola) (BF) made at laboratory scale in bread enrichment, by substituting 2, 4, 6, 8 and 10% wheat flour by bean flour. First, wheat and bean flours blends were prepared to study the farinological properties of these combinations. Then, breads containing bean flour in the above-mentioned proportions were made. At the 6, 8 and 10% levels, a deterioration in farinological properties of the blends, such as water absorption, developing time, weakening and W value were evident. Baking tests showed that no significant changes occurred with respect to water absorption, mixing time, weight and volume of breads, and color and texture of crumb in BF levels of 2, 4 and 6%. However, overall qualities of the breads were significantly impaired at the 8 and 10% levels.
本文探讨了实验室规模制作的豆粉（菜豆，托尔托拉变种）（BF）在面包强化中的应用，用豆粉替代2%、4%、6%、8%和10%的小麦粉。首先，制备小麦粉和豆粉混合物以研究这些组合的粉质特性。然后，制作含有上述比例豆粉的面包。在6%、8%和10%的水平下，混合物的粉质特性，如水吸收、形成时间、弱化度和W值明显变差。烘焙试验表明，在2%、4%和6%的BF水平下，面包的吸水率、搅拌时间、重量和体积以及面包心的颜色和质地没有显著变化。然而，在8%和10%的水平下，面包的整体品质明显受损。
