Hi. In the case of using bean flour as an additive in wheat flour for bread-making, the best thing to do is to remove the lecitin from the beans before making them into a powder, during the preparation process. to do this, you will germinate the beans before using them. this will significantly reduce the non-nutritional factors and increase the bioactive phenolic compounds and antioxidant activities in the beans. you should also consider shelling them before use.

however, the α-amylase enzyme inhibitor may not be completely inactivated by the cooking process. Thank you for your interest.

Hi. According to George Grant, the most practical, effective, and commonly used method for eliminating lectin activity is submerged heat treatment. Seeds are first completely immersed in water and then heated in water at or near 100 °C. Under these conditions, lectin activity in fully hydrated soybean (Glycme max) (Figure 1), kidney bean (Phaseolus vulgaris), broad bean (Vaccia faba), and lupin (Lupinus angustifolius) seeds can be eliminated by heating at 95 °C for 1 h or 100 °C for 10 min.

Article Assessment of Lectin Inactivation by Heat and Digestion

Since heating is the method of reducing lectin, therefore, baking of bread definitely reduce it. You just need to measure before and after the baking to confirm it.