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. 2020 Aug 28;9(9):1192.
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  1 , Viren Ranawana  1 , Helen E Hayes  1 , Nicholas J Hayward  1 , David Stead  1 , Vassilios Raikos  1
Affiliations

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

Qianqian Ni et al. Foods. .

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: Vicia faba; bread; broad bean hull; gluten; high fiber; texture.

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Conflict of interest statement

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.

Figures

Figure 1
Figure 1
Loaves and slices of bread samples: (a) control; (b) 11% BBH bread; (c) 21% BBH bread; (d) 31% BBH bread.
Figure 2
Figure 2
Microstructure of BBH, control breads and 21% BBH fortified bread. Scanning Electron Microscopy (SEM) was carried out at 200× and 1000× magnification in (a) BBH; 1000× and 3000× magnification in (b) control bread and (c) 21% BBH bread. GS, gluten strand; GF, gluten film.
See this image and copyright information in PMC

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