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Cereal Chem 59:520 - 524.  |  VIEW ARTICLE
Effects of Germination on Bread-Baking Properties of Mung Bean (Phaseolus aureus) and Garbanzo Bean (Cicer arietinum).

P. L. Finney, D. Beguin, and J. D. Hubbard. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Flours from whole mung bean were unsuitable in straight-dough breads because of an undesirable "beany" off-flavor even at the 5% replacement level. Decoated mung produced excellent breads when substituted for 5% of bakers' flour and acceptable breads when substituted for 10-15% of bakers' flour. Three days of germination produced noticeable deleterious effects to both bread flavor and structure at the 5-10% replacement level. Flour from whole garbanzo bean produced outstanding breads when replacing 10% of bakers' flour and acceptable breads when replacing 15-20% of bakers' flour. Germination imparted a slightly sweet taste at the 15-20% level and preserved desirable bread properties. Unlike mung and all other legumes previously tested, 48 hr of germination reduced yeast gas production of whole garbanzo flour slurries and approximately doubled that of mung. Germination did not materially alter amino acids of either mung or garbanzo, which have similar amino acid patterns.

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