Effects of Azuki Beanpowder on Breadmaking Properties

Abstract

We tried to grind the second class whole Azuki bean. To evaluate it as a health carefood material, the effects of Azuki baenpowder on the quality of bread were studied.Azuki beans that remove odors, harsh and ness poor fastes are preferred for makiugbread.There fore, we used three kinds of powder such as the reducing bean ann: Rawann (A) or (A') treated with and without ultrasonication, bleached for 15 min, and theuntreated Azuki beanpowder (B). Five to 13% of A and B was mixed with wheat flourfor the bread.The results showed that the best product was obtained using flour containing 7% Raw ann (A). It had a 5.4 specific volume, good pores, softness elasticitychewiness, and a sensory evaluation that indicated the bread with A was better than theones with A'or B.The content of dietary fiber and minerals in the bread with A weregreaterthan that of white bread. It had good sense of food and did not deteriorate duringpreservation for three days.Accordingly, the reducing bean ann treated by ultrasonication is useful for breadmaking with Azuki beanpoweder.