Miller Magazine Issue: 135 March 2021

70 ARTICLE MILLER / march 2021 Background The application opportunities for proteins from pulses are vast and manifold. Foods based on pulse proteins will help reach sus- tainability goals and provide nourishment for the growing global population. However, industry experts are calling for market devel- opment of pulse protein co-products: starch and fibers. Bühler has recognized the need to explore and gain insight into the value-add applications of pulse starches and fibers. Using our wide-ranging application capabilities, we have launched several experiments to assess the suitability and potential of the yellow pea and faba bean starch-rich fractions. Introduction In this experiment, we evaluated breads baked with varying de- grees of flour-substitution with a starch-rich fraction won by the dry fractionation (grinding and air-classification) of yellow peas and faba beans. These starch-rich fractions are comparable to wheat flour in their composition (Table 1) but can assume the same clean label, allergen-free, non-GMO and colorless ingredient benefits as their protein-rich counterparts. To assess their suitability as an additional ingredient, two simple bread recipes (Tables 2 & 3), were evaluated for dough handling, characteristic properties and a hedonic sensorial evaluation. Further, Bühler’s JetMix Hydration Solution was tested to evaluate the potential influence of a techno- logical process optimization on an industrial bakery level. Evaluation of pulse starch-rich fraction substitution levels For both types of bread, 10% to 50% starch-rich fraction was substituted for the flour (Tables 2 & 3). The more starch-rich frac- tion was added, the less water was added to make up for the decreased binding capacity of water of undamaged starch gran- ules. Otherwise, the processing parameters for kneading, resting, and fermentation (Table 4) were kept constant for the respective breads. After fermentation, it was observed that air pockets on the dough surfaces formed on high-substitute doughs. These were likely due to a weaker gluten network. The baked breads showed several features that correlated pos- Value-add solutions for yellow pea and faba bean starches Table 1: Composition of starch-rich fractions from pulses in g / 100 g. Faba bean Yellow pea Starch 64.5 71.9 Protein 22.3 15.1 Fiber 3.0 7.0 Fat [DM] 1.1 0.7 Table 3: Recipes for whole-wheat pan bread with faba bean starch-rich fraction substitution. Components in grams Substitution 0% 10% 20% 30% 40% 50% Whole-wheat flour [g] 2000 1800 1600 1400 1200 1000 Faba bean starch-rich fraction [g] 0 200 400 600 800 1000 Water [ml] 1400 1375 1325 1250 1250 1200 Yeast [g] 20 20 20 20 20 20 Salt [g] 40 40 40 40 40 40 Dough yield 1.7 1.6875 1.6625 1.625 1.625 1.6 Table 2: Recipes for white sandwich bread with yellow pea starch-rich fraction substitution. Components in grams. Substitution 0% 10% 20% 30% 40% 50% Wheat flour T550 [g] 2000 1800 1600 1400 1200 1000 Yellow pea starch-rich fraction [g] 0 200 400 600 800 1000 Water [ml] 1200 1150 1100 1050 1000 1000 Yeast [g] 20 20 20 20 20 20 Salt [g] 40 40 40 40 40 40 Sugar [g] 20 20 20 20 20 20 Butter [g] 40 40 40 40 40 40 Dough yield 1.6 1.575 1.55 1.525 1.5 1.5 Ilsabe Wiebecke