| 摘要 |
A bread product low in carbohydrate content is formed using an ingredient made from dehydrated beans. The ingredient is a reconstitutable bean powder particulate, and has been found to add flavor to the bread product. In one embodiment, th einvention concerns a dough composition comprising a dry mixture of water, the dry mixture comprising: a reconstitutable bean powder comprising from 10 % to 35 % by weight of the dry mixture, flour comprising from 55 % to 70 % by weight of the dry mixture, and shortening comprising from 5 % to 15 % by weight of the dry mixture. The reconstitutable bean powder particulate may be made by a process including conditioning beans by hydration, cooking the conditioned beans, dehydrating the cooked beans, then comminuting the particulates to 50 to 250 microns. |
