Marama bean is a drought-tolerant oilseed legume. Isolated marama bean protein has high foaming capacity, strong dough extensibility and good elasticity characteristics. The dough properties of composites of defatted marama flour (DMF) and cassava starch (CS) were compared with wheat flour dough with the aim of determining the potential of DMF as a functional nutritious gluten-free ingredient in bread. DMF-CS doughs with similar strength to wheat flour dough could be produced. However, they had much shorter Mixolab development time and stability. Alveography revealed that the DMF-CS doughs could inflate into a bubble, with the 33:67 DMF-CS ratio having the most similar bubble size, extensibility and deformation energy to wheat flour dough; with a higher proportion of DMF (57:43) these parameters were lower. Rheofermentometry showed that the DMF-CS composites could also hold gas produced by yeast fermentation. Confocal laser scanning microscopy revealed that as the proportion of DMF to CS was increased, the DMF protein tended to aggregate rather distribute throughout the dough, probably because the highly hydrophilic marama protein and pectin had great affinity for each other. Nevertheless, defatted marama flour appears to have considerable potential as a functional gluten replacement for making protein- and fibre-rich gluten-free bread.

马拉玛豆是一种耐旱的油料豆科植物。分离出的豆豆蛋白具有高发泡能力，强面团延展性和良好的弹性特性。将脱脂的马拉玛粉（DMF）和木薯淀粉（CS）的复合材料的面团性能与小麦粉面团进行了比较，目的是确定DMF作为面包中功能性营养性无麸质成分的潜力。可以生产出强度与小麦粉面团相似的DMF-CS面团。但是，它们的Mixolab开发时间和稳定性要短得多。航空摄影显示，DMF-CS面团可能会膨胀成气泡，而DMF-CS比例为33:67时，气泡尺寸，延展性和变形能与小麦粉面团最相似；DMF比例较高（57:43）时，这些参数较低。流变发酵法表明，DMF-CS复合材料还可以容纳酵母发酵产生的气体。共聚焦激光扫描显微镜显示，随着DMF与CS的比例增加，DMF蛋白倾向于聚集而不是分布在整个面团中，这可能是因为高度亲水的marama蛋白和果胶彼此之间具有很高的亲和力。然而，脱脂的马拉玛粉似乎具有相当大的潜力，可以作为功能性面筋的替代品，用于制作富含蛋白质和纤维的无麸质面包。可能是因为高度亲水的marama蛋白和果胶彼此之间具有很高的亲和力。然而，脱脂的马拉玛粉似乎具有相当大的潜力，可以作为功能性面筋的替代品，用于制作富含蛋白质和纤维的无麸质面包。可能是因为高度亲水的marama蛋白和果胶彼此之间具有很高的亲和力。然而，脱脂的马拉玛粉似乎具有相当大的潜力，可以作为功能性面筋的替代品，用于制作富含蛋白质和纤维的无麸质面包。