Incorporating Whole Pulse Flour from Cowpea, Navy Bean, and Red Bean in Whole Wheat Flour Bread
Abstract
ABSTRACT Background and Objectives In recent years there has been an increase in consumption of pulse ingredients due to their availability, sustainability, and nutritional value. There is great potential to incorporate whole pulse flour in whole wheat bread to increase the protein content and enhance the amino acid profile. This study investigated the effects of incorporating different levels (5%, 10%, and 15%) of whole pulse flour from red bean, navy bean, and cowpea on the quality of whole wheat bread. Findings In general, incorporation of pulses increased the protein content and water‐holding capacity of the composite flours with a statistically significant increase in protein content for all levels of navy bean flour and 15% cowpea flour. Within each pulse type, increasing the level of incorporation decreased the dough strength and the water absorption for optimum dough consistency. All the pulse types and levels decreased the specific loaf volume except for 5% navy bean incorporation. Incorporation of whole red bean flour and whole navy bean flour up to 10% and cowpea up to 5% did not significantly affect the hardness and springiness of the bread. Sensory analysis of whole wheat bread prepared with the various treatments of whole navy bean flour showed overall acceptability similar to the control bread for all levels of incorporation. Conclusion Overall, whole navy bean flour substitution up to 10% was found to be most favorable with least deleterious effects on bread loaf volume, texture, and sensory attributes and the potential to make the bread crumb color lighter. Significance and Novelty Our study found that substituting up to 10% of commercial whole wheat flour with whole navy bean flour was more favorable. This substitution has the potential to increase protein content and crumb lightness, while having the least negative effect on bread quality, and overall sensory acceptability similar to control bread.
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Higher replacement levels of whole wheat flour with bean flour reduce dough strength and increase bread hardness.
“However, higher replacement levels reduced dough strength and increased bread hardness.”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [104]
Replacing up to 10% of whole wheat flour with red or navy bean flour, or up to 5% with cowpea flour, causes no significant changes in bread hardness or springiness.
“Rajpurohit et al. [104] reported no significant changes in bread hardness or springiness when up to 10% of whole wheat flour was replaced with red or navy bean flour, and up to 5% with cowpea flour.”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [104]
Sensory analysis of products made with bean composite flours generally shows better consumer acceptance when moderate amounts of bean flour are included.
“Sensory analysis of products made with bean composite flours generally shows better consumer acceptance when moderate amounts of bean flour are included.”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [104]
For composite flours that include bean flour, recent research has shown their use in products such as bread, biscuits, cakes, muffins, snacks, and noodles.
“For composite flours that include bean flour, recent research has shown their use in products such as bread [42,44,103,104], biscuits [105], cakes [106], muffins [41,43], snacks [107], and noodles [108].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [104]
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Boza, A., Lemos, E., Bürck, M., Gautério, G. V., & Braga, A. R. C. (2026) · Macromol · doi:10.3390/macromol6030054
Naraharasetti, B., Chakraborty, S., Siliveru, K., & Prasad, P. V. V. (2026) · Cereal Chemistry · doi:10.1002/cche.70108
- Authors
- Rajpurohit, B., Tilley, M., Wu, X., & Li, Y.
- Affiliations
- Kansas State University (US)
- Center for Grain and Animal Health Research (US)
- Corresponding author
- Li, Yonghui
- Venue
- Cereal Chemistry
- Publisher
- Wiley
- Published
- 2025-10-23
- Volume
- 102
- Issue
- 6
- Pages
- 1059-1067
- ISSN
- 0009-0352 (ISSN-L)
- 1943-3638
- OpenAlex
- W4415461579
- Cited by
- 2
- References
- 29
- Citations by year
- 2026: 2
- FWCI
- 1.30
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Cereal Chemistry (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- whole wheat bread, cowpea flour, red bean flour, flour substitution, bread quality, protein content, water holding capacity, dough strength, bread volume, bread texture, sensory acceptability, crumb color, amino acid composition
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