Rheological and sensory characteristics of bread flour and whole wheat flour doughs and breads containing dry-roasted air-classified Pinto and Navy bean high-protein fractions

Dry-roasted navy and pinto bean cotyledons were ground and air classified. The high-protein fractions were used as a substitute for bread flour and whole wheat flour in dough and bread systems. Blends of bread or whole wheat flour/high-protein legume flour were prepared. Water absorption, arrival, and dough development time increased while stability decreased for both bread flour and whole wheat flour farinograms