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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Detalles Bibliográficos
Autores principales: Sozer, Nesli, Melama, Leena, Silbir, Selim, Rizzello, Carlo G., Flander, Laura, Poutanen, Kaisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836149/
https://www.ncbi.nlm.nih.gov/pubmed/31546650
http://dx.doi.org/10.3390/foods8100431

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6836149/
https://www.ncbi.nlm.nih.gov/pubmed/31546650
http://dx.doi.org/10.3390/foods8100431

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