Gluten-free bakery products: Cookies made from different Vicia faba bean varieties

Publikation: Beitrag in FachzeitschriftForschungsartikelBeigetragenBegutachtung

Beitragende

Abstract

Due to its higher protein and fiber content, flour from pulses is, with increasing frequency, being considered as an alternative raw material for baked products. In this study, the compositions of flour derived from six different fava bean varieties were analyzed, and the potential of the flour for partial or full substitution of wheat flour in cookies was explored. The high amounts of protein and fiber included in the formulations resulted in an increased hardness and a darker color of the cookies. Cookie evaluation by sensory Flash Profiling revealed that the bean variety significantly affected flavor and taste. In conclusion, it is generally possible to produce gluten-free cookies from Vicia faba bean flour but, for practical consideration, adjustments concerning sensory properties and flour pre-treatment should be made.

Details

OriginalspracheEnglisch
Aufsatznummer100038
Fachzeitschrift Future foods : a dedicated journal for sustainability in food science
Jahrgang4
PublikationsstatusVeröffentlicht - Jan. 2021
Peer-Review-StatusJa

Externe IDs

ORCID /0000-0002-1281-5966/work/142248829
Mendeley de4dccc5-de44-34a0-8885-b375ac0ac883

Schlagworte

ASJC Scopus Sachgebiete

Schlagwörter

  • Baking, Flash profiling, Flour, Pulses, Texture