Development of a gluten free bread enriched with faba bean husk as a fibre supplement

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A94480" target="_blank" >RIV/60460709:41210/23:94480 - isvavai.cz</a>
Result on the web
<a href="https://www.scopus.com/record/display.uri?eid=2-s2.0-85144604449&origin=resultslist&sort=plf-f&src=s&sid=6a6e7181774f9485ef0685ff9da84525&sot=b&sdt=b&s=TITLE-ABS-KEY%28development+of+a+gluten+free+bread+enriched%29&sl=128&sessionSearchId=6a6e7181774f9485" target="_blank" >https://www.scopus.com/record/display.uri?eid=2-s2.0-85144604449&origin=resultslist&sort=plf-f&src=s&sid=6a6e7181774f9485ef0685ff9da84525&sot=b&sdt=b&s=TITLE-ABS-KEY%28development+of+a+gluten+free+bread+enriched%29&sl=128&sessionSearchId=6a6e7181774f9485</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2022.114362" target="_blank" >10.1016/j.lwt.2022.114362</a>

Result language
angličtina
Original language name
Development of a gluten free bread enriched with faba bean husk as a fibre supplement
Original language description
Faba bean husks (FBH) are a high-fibre waste product of faba beans and are primarily used as animal feed with the potential of becoming a fibre supplement. In this study, different levels and particle sizes of FBH flour were used to enhance the fibre content of gluten free bread. Bread properties were evaluated by measuring specific volume, colour (crust and crumb), and crumb texture. The sensory characteristics of breads were assessed by a group of untrained panellists (n = 66) on appearance, aroma, flavour, texture, aftertaste, willingness to buy, and overall acceptability using a nine point hedonic scale. Volume of bread was affected by the level and particle size of FBH added. Texture analysis showed the importance of level of FBH, and of its particle size in establishing hardness, gumminess, and chewiness (p 0,05). The added FBH influenced the colour of the crust and crumb. Two formulations of FBH enriched gluten free bread (particle sizes of 212 300 mikrom at 5 wheat flour weight substitution, and particle sizes of smaller than 212 mikrom at 15 wheat four weight substitution) increased the fibre content of the bread, while had no negative impact on sensory evaluation in comparison to control treatment (p 0,05)
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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