[Flour of hard bean (Phaseolus vulgaris) in the preparation of bread]. / Harina de frijol endurecido (Phaseolus vulgaris L.) en la preparación de pan.

In order to utilize hardened beans, we proposed to find the method most indicated for the preparation of bean flour to determine their nutritional value, and to make bread of high industrial, nutritional quality, and good sensory characteristics, using blends of bean and wheat flours. Two types of flour were prepared, testing four soaking temperatures (22, 30, 40 and 50 degrees C) and two methods to remove the testa (under moist and dry conditions). At laboratory level, the dry testa removal method gave the best flour yields (mean = 85.8%) and the highest protein content (mean = 23.7%). Comparison between soaking temperature at 30 and 50 degrees C was not significant (alpha = 0.05). At pilot plant level, with soaking at 50 degrees C the flour yields were 58.0% for moist testa removal (H1) and 74.0% for dry removal (H2), with a protein content of 22.6% for H1 and 23.0% for H2. The H1 and H2 flours were added to wheat flour at 5, 10 and 15% for bread making. The addition of 5.0% gave breads with similar protein content and sensory characteristics to those of the control, wheat. A diet based on bean-flour bread resulted in greater weight gains than that with casein for gold hamsters. The study also demonstrated the importance of heat-treating of the bean flours, because when flour without previous heat treatment was administered, the animals lost weight and died. This effect was overcome by the process of baking the flours at 140 degrees C for four hours.

Harina de frijol endurecido (Phaseolus vulgaris L.) en la preparación de pan / Flour of hard bean (Phaseolus vulgaris) in the bread preparation

Con el propósito de utilizar el frijol endurecido, se propuso la búsqueda del método indicado para obtener harinas de frijol, determinar su valor nutritivo y elaborar panes con mezclas de harina de frijol y trigo de buena calidad industrial, nutricional, y sensorial. Se elaboraron dos tipos de harina, ensayándose cuatro temperaturas de remojo (22, 30, 40 y 50§C) y dos métodos de separación de testa (húmedo y seco). A nivel de laboratorio la separación de testa en seco proporcionó los mejores rendimientos harineros (x = 85.8%) y el más alto contenido proteínico (x = 23.7%). La comparación entre las temperaturas de remojo de 30 y 50§C respecto al rendimiento de harina no fueron significativas (* = 0.05). A nivel de planta piloto, con el remojo de 50§C los rendimientos harineros fueron de 58.0% para la separación de testa en húmedo (H1) y 74.0% para la separación en seco (H2), con porcentajes de proteína de 22.6% y 23.0% para H2. Para elaborar el pan de caja se adicionaron 5, 10 y 15% de harinas H1 y H2 a la de trigo, encontrando que la mezcla con 5.0% de H1 presentaba una buena calidad panadera, proteínica y sensorial, semejante al pan control, de ...