Abstract：
The \'Signuredda\' bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7.5%, and 10% of bean flour to prepare durum wheat functional breads. The physico-chemical properties and the technological quality of flours, doughs, and breads were investigated, as well as their storage process up to six days after baking. With the addition of bean flour, the proteins increased, as did the brown index, while the yellow index decreased. The water absorption and dough stability according to the farinograph increased from 1.45 in FBS 7.5%, to 1.65 in FBS 10%, for both 2020 and 2021, and from 5% to 10% supplementation for water absorption. Dough stability increased from 4.30 in FBS 5%-2021 to 4.75 in FBS 10%-2021. According to the mixograph, the mixing time also increased. The absorption of water and oil, as well as the leavening capacity, were also examined, and results highlighted an increase in the amount of water absorbed and a greater fermentation capacity. The greatest oil uptake was shown with bean flour at 10% supplementation (3.40%), while all bean flour mixes showed a water absorption of approximately 1.70%. The fermentation test showed the addition of 10% bean flour significantly increased the fermentative capacity of the dough. The color of the crumb was darker, while the crust became lighter. During the staling process, compared with the control sample, loaves with greater moisture and volume, and better internal porosity were obtained. Moreover, the loaves were extremely soft at T0 (8.0 versus 12.0 N of the control). In conclusion, the results showed an interesting potential of \'Signuredda\' bean flour as a bread-making ingredient to obtain softer breads, which are better able to resist becoming stale.
摘要：
\'Signuredda\'bean是具有特定技术特征的局部脉冲基因型，在西西里种植，意大利。本文介绍了一项研究的结果，以评估5％的硬粒小麦粗面粉的部分替代效果，7.5%,和10％的豆粉制备硬粒小麦功能面包。面粉的理化性质和技术质量，面团,并对面包进行了调查，以及它们在烘烤后六天的储存过程。随着豆粉的加入，蛋白质增加了，棕色指数也是如此，而黄色指数下降。根据粉质图的吸水率和面团稳定性从FBS7.5％的1.45增加，到1.65的FBS10%，2020年和2021年，并从5%到10%补充水分。面团稳定性从FBS5%-2021年的4.30增加到FBS10%-2021年的4.75。根据混音器,混合时间也增加。水和油的吸收，以及发酵能力，还检查了，结果强调了水吸收量的增加和更大的发酵能力。添加10%(3.40%)的豆粉显示最大的油吸收,而所有豆粉混合物的吸水率约为1.70%。发酵测试表明，添加10％的豆粉显着提高了面团的发酵能力。面包屑的颜色较深，而外壳变得更轻。在老化过程中,与对照样品相比，水分和体积更大的面包，获得了较好的内部孔隙率。此外，面包在T0时非常柔软（对照的8.0对12.0N）。总之,结果显示了“Signuredda”豆粉作为面包制作成分以获得较软的面包的有趣潜力，能够更好地抵抗陈旧。
