The effect of using Durdona mung bean flour on the bread-making properties of wheat flour and bread quality

Abstract

The study evaluates the effect of flour obtained from Durdona mung bean (Vigna radiata L.) on the bread-making properties of wheat flour, dough characteristics, and bread quality. Wheat flour was partially replaced with mung bean flour at levels of 5, 10, 15, and 20%, while bread produced from 100% wheat flour served as the control. Protein and wet gluten contents, water absorption, dough stability, loaf volume, specific volume, crumb porosity, moisture content, and sensory properties were considered. Preliminary model data indicate an increase in protein content and a gradual reduction in wet gluten with increasing mung bean flour incorporation. A comprehensive evaluation suggests that 10–15% substitution may provide a favorable balance between nutritional enhancement and bread-making performance. The 15% mung bean flour formulation was identified as a promising composition for subsequent experimental validation.