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Article

Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

Rowett Institute, University of Aberdeen, Aberdeen AB25 2ZD, UK
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Foods 2020, 9(9), 1192; https://doi.org/10.3390/foods9091192
Received: 23 July 2020 / Revised: 19 August 2020 / Accepted: 25 August 2020 / Published: 28 August 2020
The seed coat (hull) of broad bean (Vicia faba) (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 (p < 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. View Full-Text
Keywords: broad bean hull; Vicia faba; bread; gluten; high fiber; texture broad bean hull; Vicia faba; bread; gluten; high fiber; texture
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MDPI and ACS Style

Ni, Q.; Ranawana, V.; Hayes, H.E.; Hayward, N.J.; Stead, D.; Raikos, V. Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties. Foods 2020, 9, 1192. https://doi.org/10.3390/foods9091192

AMA Style

Ni Q, Ranawana V, Hayes HE, Hayward NJ, Stead D, Raikos V. Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties. Foods. 2020; 9(9):1192. https://doi.org/10.3390/foods9091192

Chicago/Turabian Style

Ni, Qianqian, Viren Ranawana, Helen E. Hayes, Nicholas J. Hayward, David Stead, and Vassilios Raikos. 2020. "Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties" Foods 9, no. 9: 1192. https://doi.org/10.3390/foods9091192

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