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

Dr Suwimol Chockchaisawasdee; Manuel Cifredo Mendoza; Caroline A. Beecroft; Audrey C. Kerr; Constantinos E. Stathopoulos; Alberto Fiore

doi:10.1016/j.lwt.2022.114362

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

Journal article

Open access

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

Dr Suwimol Chockchaisawasdee, Manuel Cifredo Mendoza, Caroline A. Beecroft, Audrey C. Kerr, Constantinos E. Stathopoulos and Alberto Fiore

Food science & technology, Vol.173, 114362

2023

DOI: https://doi.org/10.1016/j.lwt.2022.114362

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Abstract

Faba bean husk

Fibre

Gluten-free bread

Waste utilisation

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 μm at 5% wheat flour weight substitution, and particle sizes of smaller than 212 μm 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).

Details

Title: Development of a gluten free bread enriched with faba bean husk as a fibre supplement
Authors/Creators: Dr Suwimol Chockchaisawasdee
Manuel Cifredo Mendoza - Abertay University
Caroline A. Beecroft - Abertay University
Audrey C. Kerr - Abertay University
Constantinos E. Stathopoulos - Murdoch University, Food Futures Institute
Alberto Fiore - Abertay University
Publication Details: Food science & technology, Vol.173, 114362
Publisher: Elsevier Ltd
Number of pages: 9
Grant note: EU: 952594
Funding sources This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors. CS and SC acknowledge EU support through H2020 grant 952594.
Identifiers: 991005715570307891
Murdoch Affiliation: Murdoch University; Food Futures Institute
Language: English
Resource Type: Journal article

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#12 Responsible Consumption & Production

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.85 Food Science & Technology; 3.85.99 Cereal Starch Properties
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences