ArticleFoods (Basel, Switzerland)2019
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.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Application and utilization of fermentation as a processing tool to mitigate protein putrefaction in plant-based diets.Frontiers in microbiology · 2025Review
- Faba Bean: Unlocking nutritional potential and agricultural sustainability.Current research in food science · 2025Review
- Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity.Foods (Basel, Switzerland) · 2025Article
- Impact of Fava Bean (Foods (Basel, Switzerland) · 2024Article
- Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients.Foods (Basel, Switzerland) · 2024Review
- Article
- Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties.Molecules (Basel, Switzerland) · 2023Review
- Sourdough "Biga" Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model.Nutrients · 2023Article
- Faba Bean Flavor Effects from Processing to Consumer Acceptability.Foods (Basel, Switzerland) · 2023Review
- Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects.Life (Basel, Switzerland) · 2023Review
- Review
- Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks.Nutrients · 2021Article
- Article
- Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties.Foods (Basel, Switzerland) · 2021Article
- Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications.Foods (Basel, Switzerland) · 2020Article
- Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented withFoods (Basel, Switzerland) · 2020Article
- Lactic Acid Fermentation ofFrontiers in microbiology · 2020Article
- Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours.Frontiers in microbiology · 2020Article
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6 authors.
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Abstract
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 amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and fermented faba flour had higher porosity (82% and 72%, respectively) than bread with soy flour (61%). The faba breads also were softer than the soy bread. Fermentation of faba flour prior to bread making significantly increased crumb hardness (584 vs. 817 g). Fermentation increased in vitro protein digestibility (72.3% vs. 64.8%). Essential Amino Acid and Biological Value indexes were significantly higher for breads containing fermented faba flour compared to breads made with unfermented faba and soy flour. The Protein Efficiency Ratio and Nutritional Index increased by fermentation from 33 to 36 and 1.6 to 2.7, respectively. Pre-fermentation of faba bean flour improved the nutritional properties of high-protein, gluten-free faba bread. A sensory panel indicated that fermentation did not affect the crumbliness, evenness of pore size and springiness of breadcrumb.
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