Effect of particle size on the rheology, baking characteristics, and microstructure of fava bean-fortified bread

Abstract

Effects of substituting fava beans flour of three particle sizes (0.14 mm, 0.5 mm, and 1.0 mm) at 10, 20, 30 and 40% to wheat flour were determined on the rheological properties, baking characteristics, and microstructure of bread. Rheological properties of the dough produced from the flour blends showed that the 10, 20, and 30% substitution levels yielded considerably good viscoelastic properties and were used for the test baking. The baking characteristics, such as loaf volume, C-Cell analysis, and scorings, were evaluated to understand the implications of blend levels on the quality characteristics of the bread. The fava bean flour substitution level had more impact on the quality characteristics of bread than the particle size. Also, microstructural analyses using X-ray microcomputed tomography showed that increasing the concentration of fava bean flour had a significant effect (p < 0.05) on the bread's microstructure. For all the quality characteristics examined, samples with 10% substitution levels, regardless of particle size, produced loaves closest to the bread made with wheat flour alone. The findings of this study contribute valuable knowledge to optimizing fava bean-fortified bread formulations, allowing for a good understanding of the trade-offs between particle size, substitution levels, and the final product quality.