Effect of dry and steam heating on the functional and bread baking properties of yellow pea and navy bean flours

Abstract

Background and objectives Although there is growing interest in partially replacing wheat flour with pulse flours in bread, the flavor of pulse flours can limit their use. Heat treating pulse flours, with and without the addition of steam, was examined to determine whether the flavor of split yellow pea flour (SYPF) and whole navy bean flour (WNBF) could be improved without altering flour functionality and bread baking properties. Findings Significant temperature × steam interactions were found for most flour parameters including pasting properties, water absorption capacity (WAC), starch damage, and color. Protein, starch, and flour particle size were altered as were pasting and farinograph properties of the pulse/wheat flour blends. Differences in specific volume, color, and C‐cell properties were more evident in the breads made with the treated WNBFs likely due to the different bread formulation used and the presence of hull in the flour. Conclusions Processing the SYPF and the WNBF at 120 and 140°C with steam improved the aroma and flavor of the bread while maintaining good flour functionality and bread baking properties. Significance and novelty Heating treating pulse flours with the addition of steam successfully reduced the objectionable aroma and flavor characteristics associated with SYPF and WNBF. Eliminating undesirable aroma and flavor properties provides a greater opportunity for the inclusion of pulse flours in foods to enhance their nutritional properties.

Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas

“…This suggests that the processing parameters that were used in this study may not have been conducive to protein denaturation which is why an increase in WAC was not observed. As particle size has also been shown to impact WAC (Bourré, Frohlich, et al., 2019; Bourré, Young, et al., (2019); Maskus et al., 2016), the decreases in WAC of the thermally pretreated pulse flours could be attributed to differences observed in the milling quality of the flours as impacted by the pretreatments. However, particle size of the flours was not measured and, therefore, cannot be verified.…”

“…These changes are in agreement with research from Young et al., (2019) and Frohlich et al., (2019) who observed increases in viscosity after roasting or micronization treatments in whole yellow pea flour using similar processing temperatures. Differences in viscosity can be attributed to variations in lipid, protein, and carbohydrate ratios as well as starch structure (Bourré, Frohlich, et al., 2019; Bourré, Young, et al., (2019); Stone et al., 2019; Hoover et al., 2010). Lipids and proteins have been shown to restrict granular swelling and reduce viscosity (Du et al., 2014; Stone et al., 2019).…”

“…Despite this, the reduction in these off flavors in pita bread compared to tortillas for yellow peas, navy beans, and fava beans indicate that the baking method or process may also be helpful in removing off flavors. Studies by Bourré, Frohlich, et al., (2019), Bourré, Young, et al., (2019), Young et al., (2019) and Frohlich et al., (2019) have all shown that premilling thermal treatments can reduce off flavors of pulse ingredients; however, consideration needs to be given to pulse type as well as processing methods and parameters.…”

“…Approaches to improve the flavor of pulses have been summarized by Roland et al., (2017) and include soaking, blanching, steam heating, dry heating, germination, debittering, solvent extraction, fermentation, enzymatic treatment, ultrafiltration, and masking. Recent research conducted by Xu et al., (2019); Chang et al., (2019); Bourré, Frohlich, et al., (2019), Bourré, Young, et al., (2019) and Vatansever et al., (2020) has continued to explore flavor improvement through germination, solvent treatments, dry and heat steaming and deflavoring techniques, respectively. While these methods have been successful at modifying the flavor of the pulse flour, they may also affect flour functionality.…”

“…While these methods have been successful at modifying the flavor of the pulse flour, they may also affect flour functionality. Vatansever et al., (2020) observed changes in pasting properties and water absorption and solubility indexes when utilizing solvents to reduce off flavors while Bourré, Frohlich, et al., (2019), Bourré, Young, et al., (2019) reported changes to pulse flour pasting properties, water absorption, and starch damage with dry and steam heating treatments. Other thermal heat treatments, such as roasting and micronization, have both been shown to successfully alter the sensory profile and flour functionality of different pulses.…”