Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

Qianqian Ni; Viren Ranawana; Helen Hayes; Nicholas Hayward; David Stead; Vassilios Raikos

doi:10.3390/foods9091192

Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

Qianqian Ni, Viren Ranawana, Helen Hayes, Nicholas Hayward, David Stead, Vassilios Raikos^* (Corresponding Author)

^*Corresponding author for this work

University of Aberdeen

Research output: Contribution to journal › Article › peer-review

46 Citations (Scopus)

13 Downloads (Pure)

Abstract

The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.

Original language	English
Article number	1192
Number of pages	15
Journal	Foods
Volume	9
Issue number	9
Early online date	28 Aug 2020
DOIs	https://doi.org/10.3390/foods9091192
Publication status	Published - 25 Sept 2020

Bibliographical note

Author Contributions: Conceptualization, V. Ranawana and V. Raikos.; methodology, Q.Q. Ni, H.E. Hayes, N.J. Hayward. and D. Stead.; formal analysis, Q.Q. Ni; writing—original draft preparation, Q.Q. Ni and V. Raikos; writing—review and editing, all authors; visualization, Q.Q. Ni.; supervision, V. Raikos; project administration, Q.Q. Ni. All authors have read and agreed to the published version of the manuscript.
Funding: This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).
Acknowledgments: Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.
Conflicts of Interest: The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Keywords

broad bean hull
Vicia faba
bread
gluten
high fiber
texture
Broad bean hull
High fiber
Gluten
Texture
Bread
BRAN
QUALITY
PHYSICOCHEMICAL PROPERTIES
FRACTIONS
DIETARY FIBER
SENSORY PROPERTIES
POLYSACCHARIDES
BATTER
HEALTH
DOUGH RHEOLOGY

Access to Document

10.3390/foods9091192Licence: CC BY

Ni_etal_foods_Addition_of_broadbean_VOR
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Final published version, 4.16 MBLicence: CC BY

Cite this

@article{e543b4a0dc6242739183fef92d88a103,

title = "Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties",

abstract = "The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume. ",

keywords = "broad bean hull, Vicia faba, bread, gluten, high fiber, texture, Broad bean hull, High fiber, Gluten, Texture, Bread, BRAN, QUALITY, PHYSICOCHEMICAL PROPERTIES, FRACTIONS, DIETARY FIBER, SENSORY PROPERTIES, POLYSACCHARIDES, BATTER, HEALTH, DOUGH RHEOLOGY",

author = "Qianqian Ni and Viren Ranawana and Helen Hayes and Nicholas Hayward and David Stead and Vassilios Raikos",

note = "Author Contributions: Conceptualization, V. Ranawana and V. Raikos.; methodology, Q.Q. Ni, H.E. Hayes, N.J. Hayward. and D. Stead.; formal analysis, Q.Q. Ni; writing—original draft preparation, Q.Q. Ni and V. Raikos; writing—review and editing, all authors; visualization, Q.Q. Ni.; supervision, V. Raikos; project administration, Q.Q. Ni. All authors have read and agreed to the published version of the manuscript. Funding: This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Acknowledgments: Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen. Conflicts of Interest: The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results. ",

year = "2020",

month = sep,

day = "25",

doi = "10.3390/foods9091192",

language = "English",

volume = "9",

journal = "Foods",

issn = "2304-8158",

publisher = "Multidisciplinary Digital Publishing Institute",

number = "9",

}

TY - JOUR

T1 - Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread

T2 - Effects on Physical and Nutritional Properties

AU - Ni, Qianqian

AU - Ranawana, Viren

AU - Hayes, Helen

AU - Hayward, Nicholas

AU - Stead, David

AU - Raikos, Vassilios

N1 - Author Contributions: Conceptualization, V. Ranawana and V. Raikos.; methodology, Q.Q. Ni, H.E. Hayes, N.J. Hayward. and D. Stead.; formal analysis, Q.Q. Ni; writing—original draft preparation, Q.Q. Ni and V. Raikos; writing—review and editing, all authors; visualization, Q.Q. Ni.; supervision, V. Raikos; project administration, Q.Q. Ni. All authors have read and agreed to the published version of the manuscript. Funding: This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Acknowledgments: Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen. Conflicts of Interest: The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

PY - 2020/9/25

Y1 - 2020/9/25

N2 - The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.

AB - The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.

KW - broad bean hull

KW - Vicia faba

KW - bread

KW - gluten

KW - high fiber

KW - texture

KW - Broad bean hull

KW - High fiber

KW - Gluten

KW - Texture

KW - Bread

KW - BRAN

KW - QUALITY

KW - PHYSICOCHEMICAL PROPERTIES

KW - FRACTIONS

KW - DIETARY FIBER

KW - SENSORY PROPERTIES

KW - POLYSACCHARIDES

KW - BATTER

KW - HEALTH

KW - DOUGH RHEOLOGY

UR - http://www.scopus.com/inward/record.url?scp=85090586858&partnerID=8YFLogxK

U2 - 10.3390/foods9091192

DO - 10.3390/foods9091192

M3 - Article

C2 - 32872269

SN - 2304-8158

VL - 9

JO - Foods

JF - Foods

IS - 9

M1 - 1192

ER -

Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

Microscopy and Histology

Cite this

Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

Equipment

Microscopy and Histology

Cite this