Faba bean flour and protein isolate as partial substitutes in wheat-triticale bread: Technological and sensory properties

Faba bean flour and protein isolate as partial substitutes in wheat-triticale bread: Technological and sensory properties

The incorporation of faba bean flour (FBF) and protein isolate (FBI) into wheat-triticale flour blends is a potential promising strategy to enhance the nutritional and functional properties of bread. This study aimed to investigate the potential of these ingredients from both technological and senso...

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Bibliographic Details
Main Authors: Maravić Nikola, Hadnađev Miroslav, Dapčević-Hadnađev Tamara, Pestorić Mladenka, Tomić Jelena
Format: Article
Language:English
Published: Institute for Food Technology, Novi Sad 2024-01-01
Series:Food and Feed Research
Subjects:
faba bean
protein isolate
wheat
triticale
bread
Online Access:https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402167M.pdf
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