Ni Qianqian, Ranawana Viren, Hayes Helen E, Hayward Nicholas J, Stead David, Raikos Vassilios
Rowett Institute, University of Aberdeen, Aberdeen AB25 2ZD, UK.
Foods. 2020 Aug 28;9(9):1192. doi: 10.3390/foods9091192.
The seed coat (hull) of broad bean () (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher ( < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.
蚕豆（Vicia faba）种皮（豆壳）是加工过程中的一种重要副产品，具有良好的营养特性。豆壳纤维含量高（49%），但作为食品工业的一种原料，其开发利用程度仍然较低。本研究调查了这种副产品在部分替代小麦粉以开发高纤维面包方面的潜力。开发了一系列添加水平（0%、11%、21%和31%）的面包配方，并对其营养和物理特性进行了测试。面包的近似成分分析表明，当替代率为31%时，面包的纤维含量为19.19克/100克面包，显著高于对照面包（3.62克/100克面包）（P<0.05）。添加豆壳会影响面包的物理特性（比容、密度和颜色）和质地特性。与对照相比，当替代率≥21%时，面包的比容和硬度显著降低，这可能会降低某些消费群体对该产品的接受度。酶联免疫吸附测定（ELISA）表明，添加豆壳会显著降低面包中的面筋含量（31%替代时减少62%）。当替代率为11%、21%和31%时，一份（80克面包）分别含有6.8克、11.6克和15.3克膳食纤维，分别占每日膳食纤维推荐摄入量（30克/天）的23%、38%和51%。总之，豆壳可以成为面包配方中膳食纤维的宝贵来源。研究表明，蚕豆种皮可用于替代高达21%的小麦粉，而不会对面包的质地和体积产生显著影响。
