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Texturized Pinto Bean Protein Fortification in Straight Dough Bread Formulation

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Abstract

Pinto beans were milled and then air-classified to obtain a raw high protein fraction (RHPF) followed by extrusion to texturize the protein fraction. The texturized high protein fraction (THPF) was then milled to obtain flour, and combined with wheat flour at 5, 10, and 15 % levels to make bread. The air-classification process produced flour with high concentration of lipids and phytic acid in the protein-rich fraction. However, extrusion significantly reduced hexane extractable lipid and phytic acid. However, the reduction observed may simply indicate a reduction in recovery due to bind with other components. Total protein and lysine contents in composite flours increased significantly as THPF levels increased in composite flour. Bread made with 5 % THPF had 48 % more lysine than the 100 % wheat flour (control). The THPF helped to maintain dough strength by reducing mixing tolerance index (MTI), maintaining dough stability and increasing departure time on Farinograph. Bread loaf volume was significantly reduced above 5 % THPF addition. THPF increased water absorption causing an increase in bread weights by up to 6 %. Overall, loaf quality deteriorated at 10 and 15 % THPF levels while bread with 5 % THPF was not significantly different from the control. These results support the addition of 5 % THPF as a means to enhance lysine content of white pan bread.

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Abbreviations

AAA:

Amino acid analyzer

RHPF:

Raw high protein fraction

THPF:

Texturized high protein fraction

WAI:

Water absorption index

WSI:

Water solubility index

MTI:

Mixing tolerance index

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Acknowledgments

We express our thanks to Northarvest Bean Growers Association for research funding, Kristin Whitney and DeLane Olsen for providing technical assistance during dough analysis and bread baking and Rilie Morgan from the Northern Crops Institute for technical assistance during extrusion.

Conflict of Interest

The authors claim no conflict of interest. This article does not contain any studies with human or animal subjects.

Author information

Authors and Affiliations

  1. Wright State Unversity, Lake Campus, 234 Dwyer Hall, 7600 Lake Campus Drive, Celina, OH, 45822, USA

    Courtney W. Simons

  2. Department of Plant Science, North Dakota State University, NDSU Dept. 7670, P.O. Box 6050, Fargo, ND, 58108-6050, USA

    Emily Hunt-Schmidt, Senay Simsek & Clifford Hall

  3. Agricultural Research Services, USDA, Peoria, IL, USA

    Atanu Biswas

Authors
  1. Courtney W. Simons
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  2. Emily Hunt-Schmidt
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  3. Senay Simsek
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  4. Clifford Hall
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  5. Atanu Biswas
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Correspondence to Clifford Hall.

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Simons, C.W., Hunt-Schmidt, E., Simsek, S. et al. Texturized Pinto Bean Protein Fortification in Straight Dough Bread Formulation. Plant Foods Hum Nutr 69, 235–240 (2014). https://doi.org/10.1007/s11130-014-0421-1

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  • DOI: https://doi.org/10.1007/s11130-014-0421-1

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