Some factors affecting hydration and texture of four varieties of dried beans, Phaseolus Vulgaris L

Great Northern, Navy, Light Red Kidney, and Pinto varieties of beans were used to study the effect of moisture modification on hydration, texture, and "butterflying" of dried beans for processing. Pinto and Light Red Kidney varieties were used to study the effect of hydration in solutions of amylase, cellulase, and pectinase enzymes on water absorption and texture of dried beans. Moisture absorption by dried beans during conditioning and soaking was directly related to intial moisture content. By exposure to saturated humidity for 48 hours, the impermeability of low moisture beans was reversed. Firmness of soaked beans was found to be variety dependent and inversely proportional to amount of water absorbed during soaking. After modification of moisture content of dried beans at 70° and 100° F, the rupturing of beans was reduced by 30 and 38 percent, respectively. Enzymes used did not accelerate water absorption rate nor alter texture of cotyledons of two varieties tested.