Incorporating whole pulse flour from cowpea, navy bean and red bean in whole wheat flour bread

Authors: RAJPUROHIT, BIPIN - Kansas State University; Tilley, Michael; Wu, Xiaorong; LI, YONGHUI - Kansas State University

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/9/2025
Publication Date: 10/23/2025
Citation: Rajpurohit, B., Tilley, M., Wu, X., Li, Y. 2025. Incorporating whole pulse flour from cowpea, navy bean and red bean in whole wheat flour bread. Cereal Chemistry. volume 102   pages1059–1067. https://doi.org/10.1002/cche.70018.
DOI: https://doi.org/10.1002/cche.70018

Interpretive Summary: Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits, but little is known about how these additions impact end-product quality. This study aimed to investigate the effect of different types (red beans, navy beans and cowpeas) and amounts (0, 5, 10, and 15%) of pulse flours on whole wheat dough properties and bread quality. In general, the incorporation of pulses increased the protein content and water holding capacity of the composite flours. Within each pulse type, increasing the level of incorporation decreased the dough strength and water absorption for optimal dough consistency. All pulse types and levels decreased the specific loaf volume except for 5% navy bean incorporation. Incorporation of red bean flour and 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 amounts of navy bean flour showed overall acceptability similar to the control whole wheat bread for all levels of incorporation. Among all the tested pulse flours, the composite flour containing up to 10% navy bean flour had the best overall baking performance.

Technical Abstract: 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 pulse ingredients such as whole pulse flour into whole wheat flour bread to increase the protein content and improve the protein quality by enhancing the amino acid profile. This study investigated the effects of incorporating different levels (5,10 and 15%) of whole pulse flour from red beans, navy beans and cowpeas on the quality of whole wheat bread. In general, the 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 water absorption for optimal dough consistency. Incorporating navy bean flour and red bean flour decreased the peak, trough and final viscosity whereas cowpea flour incorporation increased them, although the changes were not statistically significant. All pulse types and levels decreased the specific loaf volume except for 5% navy bean incorporation. Incorporation of red bean flour and 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 amounts of navy bean flour showed overall acceptability similar to the control whole wheat bread for all levels of incorporation. Overall, navy bean flour substitution up to 10% was found to be the most favorable with the least deleterious effects on bread loaf volume, texture and sensory attributes and the potential to make the bread crumb color lighter.