EVALUATION OF WHITE BREAD PHYSICAL CHARACTERISTICS SUBSTITUTED BY RED KIDNEY BEAN FLOUR WITH DIFFERENT PARTICLE SIZES AND CONCENTRATIONS

Abstract

The research aimed to study the effect of red kidney bean flour particle size and level of substitution (concentration) on white bread physical characteristics. Red kidney bean-enriched white bread samples, differing in particle sizes (moderately coarse/MC, moderately fine/MF, and standard/ST) and red kidney bean flour concentration (15% and 20%), were compared in terms of their physical characteristics, with leavened white bread as control. The bread physical characteristics assessed were oven spring, baking loss, loaf specific volume, mean crumb cell area, crumb cell density, crumb and crust moisture over storage time. It was found that addition of red kidney bean flour, regardless of particle size and concentration, did not have significant effect on oven spring, baking loss, loaf specific volume, and crumb and crust moisture over time. Mean crumb cell area and cell density were significantly improved by red kidney bean flour particle size reduction, not concentration. The result of this research might lay foundation on similar research and provide interesting information which supports the development of healthier bread using red kidney bean flour.