Investigating the Impact of Flour from White Bean (Phaseolus vulgaris) on Rheological, Qualitative and Nutritional Properties of the Bread

In many countries around the world, including Kosovo, the white bean is the most important nutritious legume. The goal of this work is to examine the parameters of rheology properties, qualitative qualities, and nutritional values of bread made with varying percentages (up to 25 percent) of white bean flour. The findings of the dough rheology investigation revealed that increasing the bean flour content increases water absorption and dough development time, but there is a significant tendency to lower extensibility, resistance, and dough energy. A significant boost in nutritional values has been seen with the addition of white bean flour, particularly in the areas of proteins, cellulose, and minerals.