The white bean is the most significant nutritious legume in many countries around the world, including Kosovo. The purpose of this study is to look at the rheology properties, qualitative attributes, and nutritional contents of bread prepared with varying amounts of white bean flour (up to 25%). The results of the dough rheology study revealed that increasing bean flour content increases water absorption and dough development time, but it also decreases extensibility, resistance, and dough energy. The inclusion of white bean flour has resulted in a significant increase in nutritional qualities, particularly in the areas of proteins, cellulose, and minerals.
Author(S) Details
Gafur Xhabiri
Faculty of Food Technology and Nutrition, University of Tetova, Tetovo, North Macedonia.
Ibrahim Hoxha
Faculty of Agribusiness, University of “Haxhi Zeka”, Peja, Kosovo.
View Book:- https://stm.bookpi.org/ECAFS-V4/article/view/6406
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