2023 Volume 23 Pages 105-108
In recent years, Adzuki bean powder was developed as a new application, and furthermore Adzuki bean powder for confectionery and bread-making was circulating in the market. Adzuki bean powder is a powdered food made from raw Adzuki beans. Therefore, it is possible to take advantage of the seed coat component and flavor of adzuki beans. In this study, we investigated the effect of mixing Adzuki bean powder on physical properties, the bread-making properties and the palatability. Based on the results, we investigated the limits of Adzuki bean powder replacement rate. As a result of physical property measurement, by replacing hard flour with adzuki bean flour, the measured values changed greatly and the bread became hard and lost its elasticity. On the other hand, as a result of sensory evaluation, it was suggested that the flavor of Adzuki beans was acceptable even at a replacement rate of 30%. However, the reason for this result includes the possibility that the unique texture of bread with a Adzuki bean power replacement rate of 30% was perceived as confectionery rather than bread.
