An investigation on the effect of adding Faba bean flour to wheat flour on the rheological properties of dough and chemical composition of bread

Bread is the most important product of wheat that supplies the 60-65 percent of protein and calories, 2-3 percent of minerals and majority of the salt that are needed for the body. In this research, in order to investigate the effect of adding Faba bean flour on the rheological properties of dough and nutritional value of Barbary bread, Faba bean flour in different levels (5, 10, 15, 20 and 25 percent) were used in combination with flour wheat. Extensograph and Farinograph properties of dough and the amount of moisture, protein, fat and fiber content of Barbary were reviewed and evaluated. With adding Faba bean flour to wheat flour, Dough strength, Maximum tensile strength, extensibility and energy level of dough at all levels reduced and significant differences with control (sample prepared whit wheat flour) were observed (p<0.01). Although the percentage of water absorption in level of 20% and the number of Farinograph in level of 5% reduced significantly, but development time and stability of dough and degree of dough weakness 10 minutes after starting and 12 minutes after the maximum, at all levels increasedsignificantly. Adding Faba bean flours at all levels led to significantly (p<0.05) increase in protein, fat and fiber content. But due to moisture levels there were not any significant differences between treatments and control. Based on the results, addition of 5% (w/w) Faba bean flour to Setareh flour was the best treatment. Because, not only there were significant differences between rheological properties of the treated dough and control but also there was a relative increase in protein, fat and fiber content improved nutritional value of bread, its shelf life and tissue properties.