Gluten-free faba bean for bread and pasta

摘要

VTT has developed food application technologies for an ancient domestic protein crop - faba beans. The nutritious and protein-rich faba beans are mostly used for feed. VTT introduced food product concepts that enable the use of the beans as a food ingredient. Hybrid processing technologies; mechanical separation combined with bioprocessing resulted in a tasty, nutritious and protein-rich bread made from 70% faba bean flour. VTT's methods can also be used to make 100% faba bean pasta. The sensory characteristics, structure and colour of the faba bean bread are better than those of, for example, products made by combining maize, rice and soy flours. Using similar methods, VTT has also developed a gluten-free pasta product from 100% faba bean flour or faba bean fractions with or without fermentation treatment. The products were comparable to pasta made from durum wheat semolina.