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Title: VALORIZATION OF COMMON BEAN (PHASEOLUS VULGARIS L.) BY-PRODUCTS TO OBTAIN NEW BAKERY PRODUCTS
VALORIZATION OF COMMON BEAN (PHASEOLUS VULGARIS L.) BY-PRODUCTS TO OBTAIN NEW BAKERY PRODUCTS

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Alina Maier; Cristina Maria Canja; Mirabela Ioana Lupu; Geronimo Raducu Branescu; Vasile Padureanu
10.5593/sgem2023V/4.2/s18.14
10.5593/sgem2023v/4.2
1314-2704
978-619-7603-65-1
English
23
4.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Recycling
Disposal of by-products from the processing of plant foods is a major industry concern, but these by-products are also promising sources of compounds with technological or nutritional properties and are now being considered as a possible source of functional compounds. The common bean (Phaseolus vulgaris L.), which contains a high protein content, fiber, and other critical minerals for humans, is one of the most significant pulses in the world. The objective of this work is to exploit the properties of common bean (Phaseolus vulgaris L.) by-products by including them in powder form in new bread products, in order to improve their properties. Empty common bean (Phaseolus vulgaris L.) pods were dried, mild and incorporated with different levels (5%, 10% and 15%) into dough and breads made from wheat white flour. The moisture content decreased in proportion to the amount of wheat flour substituted. Analysis of the bread showed that the addition of empty bean pod powder did not significantly improve the textural profile of the bread. In fact, there was an increase in hardness (1011.26 N/mm2 for the control and 1027.38 N/mm2 for the breads enriched with 15% powder, respectively). The pH and porosity also increased in proportion to the amount of wheat flour substituted. Regarding the sensory analysis, the breads obtained with different proportions of vegetable waste powder additions were liked by several categories of people and were noted with high scores. To conclude, the powders obtained from vegetable by-products can be used as functional compounds and can partially replace the wheat flour added to make bread.
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conference
https://doi.org/10.5593/sgem2023V/4.2/s18.14
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Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023
23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 28-30 November, 2023
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference-SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
113-122
28-30 November, 2023
website
9440
by-products, empty common bean (Phaseolus vulgaris L.) pods, bakery products