Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices
Introduction
Cookies generally contain wheat flour, sugar and fat, and have low final water content (<20%, wet basis). The biochemical and physicochemical reactions that occur during the short dough formation and baking are very complex, involving protein denaturation, loss of granular starch structure, melting fat, Maillard reactions, dough expansion due to water evaporation, production and thermal expansion of gases (Chevallier, Colonna, Della Valle, & Lourdin, 2000). Although much research has focused on the functional properties in cookies made with fortified wheat flour, there exists interest in alternative flours in combination with or as substitutes for wheat flour (Kissell and Yamazaki, 1975, Jeltema et al., 1983, Pareyt et al., 2008).
In the last few years, the attention of researchers has been directed towards pulses (e.g., lentils, peas, beans, and chickpeas) that contribute to reducing the risks for diseases such as cancer, diabetes or coronary heart disease (Geil and Anderson, 1994, Leterme and Munoz, 2002, Luhovyy et al., 2015). Moreover, pulses are nutritionally valuable and healthful, providing complex carbohydrates, proteins, dietary fibers, vitamins and minerals (Hayat et al., 2014, Kutoš et al., 2003, Tosh and Yada, 2010) consequently their use in enhancing the nutritive quality of baked goods is promising. Furthermore, Luhovyy et al. (2015) reported that obesity and related medical problems require lifestyle modifications that are easy for consumers to implement; consequently, the market demands healthier foods such as bean cookies. For instance, Hoojjat and Zabik (1984) found that navy bean powder can be a good supplement for wheat flour for sugar-snap type cookies, and Ai, Jin, Kelly, and Ng (2017) reported that dry bean powders can be used in wire-cut cookie production after blending with corn starch.
Generally, cookie quality criteria include geometrical properties, color, surface cracking, and bite behavior. For instance, Miller and Hoseney (1997) focused on a large spread and a surface cracking pattern; Chevallier, Della Valle, Colonna, Broyart, and Trystram (2002) were more interested in cookie thickness and color, while Pareyt et al. (2008) focused on spread ratio and texture. All of the above properties are well-established cookie quality parameters, and their importance varies depending on the type of cookie, e.g., French biscuit, sugar-snap cookies or wire-cut cookies. According to the AACC Method 10-54 (AACC, 2000) developed for the wire-cut formulation cookie, high quality cookie flour is usually associated with low thickness, large diameter and tender texture. While maintaining the same processing conditions, cookie quality is highly related to their formulation, thus, when flour substitutes (e.g., bean powders) are used, changes in cookie quality can be expected.
Test baking has been found to be one of the best methods to evaluate the suitability of wheat flour samples for the production of high quality cookies, however, the test is time consuming. Consequently, the possibility of correlating target cookie quality parameters with time-saving techniques, suitable also with non-wheat flours, is of great interest; especially today when dietary restrictions (e.g., low glycemic response, low fat and gluten-free diets) are proliferating and recipe adjustments are required to satisfy these new requirements. For instance, solvent retention capacities, pentosan content, sedimentation index, and dough rheological properties are commonly used to assess the baking quality of wheat flour (Colombo et al., 2008, Gaines, 2004, Ozturk et al., 2008, Zhang et al., 2007).
The aim of this study was to evaluate the baking performance (i.e., nutritional, geometrical and textural properties) of 25 edible dry bean varieties, and to investigate correlations among rapid test indices (i.e., water and lactic acid retention capacities, oil binding capacity and Rapid Visco Analyzer indices) and the baking performances of bean powders blended with corn starch (ratio 7:3, dry basis). The bean powders are proposed here as unconventional ingredients for value-added cookie production, due to their high protein content. Since particle size (i.e., surface area) affects the hydration rate involved in the food-making process, two bean powder particle sizes were investigated: fine (≤0.5 mm) and coarse (≤1.0 mm). Traditional and gluten-free cookies with wheat and rice flour, respectively, were produced for comparison. Target quality parameters were estimated by correlations with rapid test indices.
Section snippets
Materials
The dry edible beans were grown at the Saginaw Valley Research and Extension Center (Frankenmuth, MI, USA) in 2015 and provided by the Michigan State University Dry Bean Breeding and Genetics Program (East Lansing, MI, USA). Bean powders came from 25 bean varieties (Phaseolus vulgaris L.; Table 1) and were ground to particle size ≤ 0.5 mm (fine powders) or ≤ 1.0 mm (coarse powders) using a Thomas Wiley® Mill (Model 4, Thomas Scientific Inc., Swedesboro, NJ, USA). Coop08070 was powdered to fine
Water and lactic acid retention capacities and oil binding capacity
Interaction among unconventional ingredients (e.g., bean powders having high fiber and protein contents) and the other liquid ingredients can play a crucial role in rheological properties of a food; consequently, water retention capacity, lactic acid retention capacity and oil binding capacity of the powdered ingredients should be taken into account when designing new foods. The WRC, LARC and OBC values of the bean powders blended with corn starch and of the reference samples are listed in
Conclusions
Present day interest in developing valuable nutrition-added products is growing. Furthermore, the scientific community and food companies would like to promote the consumption of pulse products (e.g., beans). However, it is difficult to incorporate high levels of fiber powders without changing the textural properties of the final product. The results of this research have demonstrated that bean powders can be used to produce healthier cookies (e.g., having higher protein content, lower RDS,
Declaration of Competing Interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Acknowledgments
We would like to thank Andrea Kirk and Tabitha Rose for their assistance in the laboratory and Greg Varner for providing some of the bean samples in the studies. Gifts of commercial flours are acknowledged with thanks.
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