Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amoun...

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Bibliographic Details
Main Authors: Nesli Sozer, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, Kaisa Poutanen
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Foods
Subjects:
gluten-free
legumes
faba beans
fermentation
textural properties
nutritional properties
Online Access:https://www.mdpi.com/2304-8158/8/10/431

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