Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties

The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this se...

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Detalles Bibliográficos
Autores principales: Ni, Qianqian, Ranawana, Viren, Hayes, Helen E., Hayward, Nicholas J., Stead, David, Raikos, Vassilios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555644/
https://www.ncbi.nlm.nih.gov/pubmed/32872269
http://dx.doi.org/10.3390/foods9091192

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555644/
https://www.ncbi.nlm.nih.gov/pubmed/32872269
http://dx.doi.org/10.3390/foods9091192

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