Dry yellow peas, lentils, and faba beans were germinated under laboratory conditions. Periodic rinsing with water.at 2-hr intervals was effective in controlling microbial growth. Marked increase in ascorbic acid of the legumes was observed during germination. Amino acid contents did not change appreciably after 4day germination. Wheat flour blends containing ungerminated and germinated legume flours at 5, 10, and 150/O levels were used in baking studies. Addition of 15% legume flours to bread resulted in only small deleterious effects on loaf volume, crumb grain, and flavor. Germination adversely affected the baking properties of peas and lentils, but not faba beans. Blanching of the germinated peas further impaired its baking properties.

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Water mobility in wheat flour doughs and breads was investigated by deuteron relaxation using pulsed NMR. Water was replaced by deuterlum oxide in dough and bread at different concentrations. Mixograms indicated that wheat flour associated more strongly with D20 than it did with H20. Varying the D2O:HzO ratio of flour doughs had no effect on the longitudinal (Tt) or transverse (Tz) relaxation times of deuteron. Hard wheat and soft wheat flour doughs showed similar increases in Tt and T2 with increasing moisture content. Staling of bread crumb was accompanied by decreased Tt and T2, indicating an overall decrease in water mobility and increase in water binding. The decrease in water mobility of bread crumb with storage time was shown to be independent of reduction in moisture content.

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