Table 1.

Formulations of bean-based food products.

Product	Ingredients	Quantity (g)	% Total	% Bean Flour in
				Total Flour	Whole Product
Cracker 1	Wheat flour type 2 *	600	38.10	40	26
	Bean flour	400	25.40
	Water	550	34.92
	Yeast	10	0.63
	Salt	15	0.95
Cracker 2	Wheat flour type 2 *	400	24.62	60	38
	Bean flour	600	36.92
	Water	600	36.92
	Salt	15	0.92
	Yeast	10	0.62
Biscuit 1 (shortbread)	Butter	500	30.30	50	20
	Milk	350	21.21
	Wheat flour type 2 *	325	19.70
	Bean flour	325	19.70
	Vanilla icing sugar	150	9.09
Biscuit 2 (buckwheat biscuit)	Sugar	350	27.08	33	12
	Eggs	250	19.34
	Butter	200	15.47
	Whole wheat flour *	160	12.38
	Buckwheat flour	160	12.38
	Bean flour	160	12.38
	Backing	12.5	0.97
Cream	Almond milk	1000	28.41	100	9
	Sugar	300	8.52
	Eggs yolks	300	8.52
	Bean flour *	150	4.26
	Lemon peel	10	10

* in control products equivalent amounts of these flours replaced the common bean flour. In the case of the cream, rice flour replaced bean flour.