Miller Magazine Issue: 135 March 2021

72 ARTICLE MILLER / march 2021 itively to an increase in starch-rich fraction substitution: The more starch-rich fraction was included in the recipe, the darker the crust of the bread, the harder the bread crumb, and the smaller the spe- cific volume. The 10% faba bean starch-rich fraction substitution was an outlier to this trend, however. Its specific volume was high- er than that of the substitution-free bread (Table 5). The resilience of the breadwas alsomeasured and showed no general correlation to substitution levels. For the whole-wheat pan bread with faba bean starch-rich frac- tion, the hedonic sensorial evaluation showed that more than half of the participants found substitutions of 10% or 20% appealing; 42% of the participants were willing to buy the 20% substitution and 69% were willing to buy the 10% substitution. For the white sandwich bread, the hedonic sensorial evaluation showed that more than half of the participants were willing to buy breads with a substitution of 10% or 20% and they evaluated these substi- tutions as “acceptable”. Overall, the taste of the faba bean starch-rich fraction in the whole-wheat pan bread was less evident than the taste of pea starch-rich fraction in the white sandwich bread. Conclusion and outlook This experiment showed that the starch-rich fraction pro- duced by the dry-fractionation of faba beans and yellow peas is suitable for substituting up to 20% of wheat flour in staple breads. The addition of pulse starch-rich fractions to wheat flour is a potential method to diversify and improve the nu- tritional profiles of the breads. The pulse starch-rich fractions add complex carbohydrates and diversify the protein quality whilst offering the benefit of being a clean label ingredient with comparatively mild processing. Bühler will continue to identify and develop applications for the co-products won by pulse protein fractionation as part of our ambition to add val- ue and close food production chains already existing today, helping feed the growing world of tomorrow. Table 4: Baking parameters for whole-wheat pan bread and white sandwich bread with respective substitutions Substitution with starch-rich fraction Faba bean Yellow pea Bulk water temperature [°C] 22.6 6 Mixing time [s] 5 3 Mixing energy [Hz] 20 20 Kneading time [s] 3 7 Kneading energy [Hz] 50 50 Dough temperature [°C] 27.6 – 28.4 27.9 – 29.5 Resting time dough [min] 30 30 Fermentation time [min] 30 110 (50 for JetMix) Fermentation temp. [°C] 35 35 Fermentation moisture [%] 70 70 Whole-wheat pan bread with faba bean starch-rich fraction White sandwich bread with yellow pea starch rich fraction Substitution 0% 10% 20% 30% 40% 50% 0% 10% 20% 30% 40% 50% Hardness 5444.33 ± 334.50 4724.67 ± 45.80 7462.00 ± 102.43 9400.67 ± 242.94 10451.00 ± 93.66 11263.33 ± 796.16 1051.33 ± 45.65 2123.00 ± 300.11 3105.00 ± 301.86 4208.33 ± 519.51 5086.00 ± 186.30 5865 ± 365.48 Resilience 0.36 0.31 0.25 0.25 0.27 0.17 0.21 0.22 0.19 0.20 0.20 0.25 Volume [ml] 649.5 679.0 626.0 603.5 582.5 578.0 2458.5 2151.0 1963.0 1863.5 1801.5 1757.5 Weight [g] 349.5 350.5 353.5 370.0 373.5 372.5 825.5 844.0 842.0 844.5 849.5 851.0 Specific volume [ml/g] 1.86 1.94 1.77 1.63 1.56 1.55 3.01 2.55 2.33 2.21 2.12 2.07 Table 5: Evaluative parameters determined for whole-wheat pan and white sandwich breads. Figure 1: Slices of white sandwich bread with varying substitutions of yellow pea starch-rich fraction. Figure 2: Slices of whole-wheat pan bread with varying substitutions of faba bean starch-rich fraction.