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BEAN FLOUR as an improver

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Separately about soy flour.
Soy flour was approved in France for use in boulangerie as an enhancer only in 1986. Plays the same role as flour from legumes - peas, lentils, beans. It is very active in small doses of 0.2-0.3% by weight of flour. Soy flour slightly changes the taste of wheat flour, but does not smell as much in baked bread as flour made from other beans. Among other things, lecithin is made from soy. But this is a separate conversation.

Now, in general, about flour from legumes, and therefore about soy.
There are only a few mills in France where legumes are ground into flour. Bean flour is used in boulangerie, because it contains oxidases or lipoxygenases (l'oxydase and lipoxygénase), which in turn allows de fixer l'oxygène and helps to discolor yellow pigments in flour, which, you see, is especially important if our goal is, besides everything other things, get a snow-white crumb.

In addition to this, I would say, the main role of legume flour in bread dough, her presence:
- slightly improves the tolerance of the grain mass;
- the cuts on bread pieces are noticeably improved both in the aesthetic sense (in the sense of the cuts "look beautiful") and practical (in the oven the bread "opens up" better under these cuts).
(It's "funny", but in Spain, legume flour is used in baking as an improver only because of its nutritional value).

In addition to the positive effect, the presence of legumes in the flour also leads to an excessive increase in enzymatic activity due to the presence of sucres fermenrescibles. In addition, bean flour contains a substance called "l'hexanal" that distorts the natural taste of bread. Therefore, under French law, the use of bean flour is strictly regulated.

So, for example, for typ 55 wheat flour, its use is allowed from 0.03% to 1% of the total weight of flour. Of course, depending on the type of flour, this percentage varies. But in any case, the ratio of legume flour to wheat flour should not exceed 2% (although, according to an unspoken rule, it is introduced from 0.8 to 1% in relation to all wheat flour). If this percentage is exceeded, the bread smells the same when it leaves the oven as it does in the mill when the beans are ground. That, you see, is not good. The percentage of use as a bean flour improver may vary from country to country. So in Spain, up to 3% harina de legumbres is added in relation to all wheat flour.

general_off
Well, I don't know about the smell, but I add 10% by weight of the flour. I tried pea and chickpea. There is a smell during kneading, especially a pea smell, during baking there is a slight smell, and in the finished bread there is nothing but positive! I especially liked it with chickpea, and there are many benefits. The only thing I bake is in the oven, so it might smell and go away. In general, I recently discovered chickpeas, I am very satisfied. It is simply soaked, sweetish, goes like seeds and is very useful for cataracts (as prevention and as an auxiliary remedy).
Anna1957
And in general, I have been a fan of chickpeas for a year - since I started on Stoyanova's diet. As for the smell - it is in raw dough, but surprisingly disappears in the finished baked goods.

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