2023 Education Symposium: UnBEANlievably Good, The Future of Bakery Products

With the increasing consumer demand for high-protein and gluten-free products, the quest for functional wheat flour substitutes has gained more traction. However, the gluten-free products currently available in the market are a cocktail of undesirable ingredients. In this presentation, part of the 2023 Education Symposium Series, presented by The University of Guelph, PhD candidate Navneet speaks about how her research aims to make better bean-based ingredients to produce clean, gluten-free, and high-protein bakery products.
0:00-0:11 Introduction
0:12-2:32 Online Food Trends
2:33-5:49 Gluten-Free Products Available on the Market
5:50-7:40 Dry beans as a Gluten-Free Bakery solution
7:41-9:29 Why do we NOT use dry beans in baking?
9:30-10:47 Making bakery products using bean flour
10:48-13:09 Comparing wheat and bean flour
13:10-14:49 Research Objective: Processing bean flour to make better bakery products
14:50-16:14 Research Approach: Heat and pressure
16:15-18:05 Research results: Pressure changes starch
18:06-18:53 Research results: Structure of protein
18:54-21:30 Research results: Water absorption in heat-treated bean flour
21:31-23:36 Research results: Water absorption of pressure-treated bean flour
23:37-24:17 Cakes with heat and pressure-treated bean flour
24:18-25:17 Pressure-treated bean flour in the presence of Sugar
25:18-25:55 Conclusion
Visit The Royal’s Online Education Centre for worksheets and lesson plans to accompany this presentation, and to learn more about The 2023 Education Symposium: www.royalfair.org/onlineeduca...
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Learn more about The University of Guelph, Ontario Agricultural College here: www.uoguelph.ca/oac/