Bean flours

Bohnen-erz, n. = Bohners. -kraut, a.-summer savory (Satureia horUnais). -kuchen, m. bean cake, -mehl, m. be n meal, bean flour. -6U n. bean oil, esp. soybean oil. 

The enzymes present in soy bean flour are not desirable in all products because they interact with the fat phase and can cause beany off-flavours. Enzyme inactive soy flour is made for these products. 

Bean flours have been prepared by soaking and cooking beans in... 

The present research was conducted to evaluate selected physicochemical properties of the dry roasted and air-classified navy, pinto, and black bean flour fractions. Studies were conducted to determine the chemical composition and to characterize the functional properties of dry-roasted bean flour fractions and to evaluate the suitability of the flours for use in foods systems. 

WHOLE NAVY BEAN FLOUR NAVY BEAN HULL FLOUR... 

Figure 3. Proximate composition of dry roasted, air-classi fed navy bean flour fractions.

Table 1. Farinograph values of dry-roasted navy bean flour fractions1 ...

Figure 6 Water adsorption isotherms by dry-roasted navy bean flour fractions at room temperature (20°C).

Odor, color, and tenderness of the pumpkin breads were not affected by navy bean flour substitution. Texture scores for... 

The legumes have a high lysine content (7,32), which makes them an excellent complement to cereal proteins. Protein contents of pumpkin breads were 5,0, 5,6, 6,2 and 6,7% for loaves that had 0, 20, 35 and 50% Navy bean flour, respectively. 

Dry bean flour fractions produced by dry roasting, milling and air classification resulted in versatile food ingredients. Fractions possessed good functional and nutritional properties which were found to be acceptable in a variety of food systems. These processes and products appear to have potential for improving nutritive status through improved dry bean utilization. 

A report by Bressani et al. (3J7), which evaluated the nutritional value of diets based on starchy foods and beans, indicated that for the rat, sweet potato protein was of poor nutritional quality. When methionine was added to all diets to raise sulfur amino acids, sweet potato still required the largest amount of supplementation with bean flour to maintain animal weight (Table II). 

Sweet potato flour contained 3.8% protein, the second highest amount of protein among starchy foods, and yet the protein appeared to be the poorest in nutritional quality. However, it should be noted that the sweet potatoes used in this study were dried at 60 C but were not cooked. Uncooked sweet potato starch is not completely digestable by rodents. As a consequence, maintenance requirements would increase. This is the most likely explanation for the increased requirement for bean flour, but there also may have been interference with digestion from protease inhibitors present in uncooked sweet potatoes. 

Flours % Crude Protein % Bean Flour 5 Required for Nitrogen Balance... 

Cornstarch used as starchy food with bean flour. 

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