Food & Nutrition

Arab Journal of Food & Nutrition
45. Effect of Navy Bean Supplementation on the Quality of Hamam Bread (1999)
By: Kenza M. Arfi\ University of Jordan
Supervisor: Dr. Ayed S. Amr
The functionality of composite navy bean-wheat flour at different supplementation
levels (5, 10, and 15 %) was studied. Rheological properties of the
composite flour dough and the quality of Hamam bread prepared from the patent and
straight-grades flour were studied. Bread was produced according to the bulk
fermentation straight dough process, immediately and one week after blending.
Farinograph absorption was generally not affected by the addition of navy bean
flour, however, this supplementation caused weakening of the dough which was
reversed by the resting period after blending in the case of patent flour, probably by
the action of lipoxygenase. Weakening of the dough occurred at 15% supplementation
level for straight-grade flour as shown by the mechanical tolerance index.
Supplementation resulted in improvement in the overall quality of Hamarn bread.
The highest sensory scores recorded at 5 and 10% supplementation levels for patent
and straight-grade flour respectively. The supplementation gave breads with pleasant
flavor, loaf volume was significantly (p≤0.05) increased by the addition of 10% navy
bean flour to straight-grade flour. The color of the experimental bread crumb was not
significantly different (p≤0.05) at all supplementation levels.
Navy bean addition did not affect the staling scores but gave bread with higher
firming rate when patent flour was supplemented with 15% navy bean flour, and when
straight-grade flour was supplemented with 5 and 15% navy bean flour.
Bread with higher protein and lysine content was obtained by the
supplementation of wheat flour with navy bean flour at all levels.
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Volume 11, No. 25, 2011
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