Rheological Properties of Soft Wheat Flour and Sensory Characteristics of Bread Added with Bean Flour (Vicia faba. L)

Abstract

Background: Given the eating habits prevailing in our society, the bread is considered one of the most important commodity of the Arab family, who can you be indispensable because of its particular position on the table and where it is the most important energy source and cheaper than other sources, it is understood that the quality of bread depends primarily on the quality of the flour used and from one year to another are obtained in poor flour, less tenacious, with tolerances of gaps in fermentation and often less elasticity. It is in this light that is this work which aims to assess the ability of flour produced from bean flour (Vcia faba. L) as improving in food formulations, the rheological and organoleptic properties including bread. Methods: The chemical composition of the breadmaking flours incorporated in the broad bean flour as well as the technological and functional properties (wet and dry gluten (WG and DG), hydration capacity (HC), Zeleny index, Alveographic measurements W, G, P, L and the P/L ratio) and even the sensory analyzes were determined. Result: Addition of bean flour particularly flours with 2 and 3% of beans has an improving effect in a bread formulation. It promotes fermentation and the crust color when cooked.