Effect of the addition of hydrolyzed broad bean flour (Vicia faba. L) on the functional, pasting and rheological properties of a wheat-broad bean flour paste

Abstract

Supplementation of wheat flour with legumes flour such as broad beans (Vicia Faba. L), as well as its protein concentrates and hydrolysates, improves the nutritional properties of bakery products. However, technological properties of composite flours must be determined since the quality of final products may be affected. Therefore, the objective was to study the effect of adding hydrolyzed broad bean flour (HBF) at different levels on the functional, pasting and rheological properties of composite wheat-broad bean flour. The addition of 20% of HBF decreased the water holding capacity from 2.59 to 2.33 g water/g sample, whereas oil holding capacity, foaming capacity and foam stability increased with 10% of HBF up to 1.89 g oil/g sample, 32% and 83.33%, no change in emulsifying activity was observed. The pasting parameters decreased proportionally with the addition of HBF, but the relative increase in viscosity (2.50–3.04) was higher. The addition of HBF caused a reduction in the elasticity and structural stability of the pastes (decrease in yield strain from 42.89 to 27.43%), which behaved as weak gels, in agreement with the behavior suggested by the Power law fit (R2>0.90). The addition of HBF to composite flours is a suitable alternative for the future development of bakery products, since the main components of HBF, such as proteins and soluble dietary fiber, are adequately integrated into the paste structure, reducing stiffness and retrogradation, extending shelf life. Also, the addition of HBF would allow for nutritional improvement through increased protein content, with highly digestible peptides and amino acids.