Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2019 Sep 21;8(10):431.
doi: 10.3390/foods8100431.

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

Nesli Sozer  1 , Leena Melama  2 , Selim Silbir  3   4 , Carlo G Rizzello  5 , Laura Flander  6   7 , Kaisa Poutanen  8
Affiliations

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

Nesli Sozer et al. Foods. .

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.

Keywords: faba beans; fermentation; gluten-free; legumes; nutritional properties; textural properties.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
(a) Digital images of soy bread (S37), faba bread (F50), fermented faba bread (FF50). (b) Rendered three-dimensional (3D) images and selected 2D reconstructed X-ray microtomography (XMT) images of bread samples.
Figure 2
Figure 2
Light green and lugol’s iodine staining images of soy bread with 16% protein content (S37), faba bread with 16% protein content (F50), fermented faba bread with 16% protein content (FF50). Green represents protein and dark blue is starch (mainly amylose).
Figure 3
Figure 3
Textural parameters of bread samples after 1 h and 24 h of baking.
See this image and copyright information in PMC

References

    1. Khalil A.H., Mansour E.H. The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chem. 1995;54:177–182. doi: 10.1016/0308-8146(95)00024-D. - DOI
    1. Perez-Maldonado R.A., Mannion P.F., Farrell D.J. Optimum inclusion of field pies, faba beans, chick peas and sweet lupins in poultry diets. I. Chemical composition and layer experiments. Brit. Poult. Sci. 1999;4040:667–673. doi: 10.1080/00071669987061. - DOI - PubMed
    1. Derbyshire E. The nutritional value of whole pulses and pulse fractions. In: Tiwari B.K., Gowen A., McKenna B., editors. Pulse Foods-Processing, Quality and Nutraceutical Applications. Elsevier; London, UK: 2011. pp. 363–383.
    1. Gobbetti M., De Angelis M., Di Cagno R., Calasso M., Archetti G., Rizzello C.G. Novel insights on the functional/nutritional features of the sourdough fermentation. Int. J. Food Microbiol. 2019;302:103–113. doi: 10.1016/j.ijfoodmicro.2018.05.018. - DOI - PubMed
    1. Duranti M. Grain legume proteins and nutraceutical properties. Fitoterapia. 2006;77:67–82. doi: 10.1016/j.fitote.2005.11.008. - DOI - PubMed

LinkOut - more resources