{
  "abstract": "Growing demand for gluten-free (GF) bread has intensified interest in protein-rich legume ingredients as alternatives to refined starch-based formulations. Faba bean (Vicia faba L.) is promising; however, flour (FBF), protein concentrate (FBPC), and protein isolate (FBPI) possess distinct techno-functional properties that may differentially influence bread quality. Techno-functional properties of FBF were characterised alongside prior data for FBPC and FBPI. An exploratory correlation analysis between techno-functionality and bread quality was performed. FBF was substituted with FBPC or FBPI, and breads were evaluated for specific volume, bake loss, crust and crumb colour (L*, a*, b*), texture, and crumb cell structure. Bread produced with FBF achieved a specific volume of 3.29 mL/g, crumb hardness of 10.04 ± 3.12 N, bake loss of 12.80 ± 0.77%, and a staling rate of 4.05 ± 0.81 N/day over the storage period. Substitution with FBPC and FBPI significantly reduced specific volume to 2.13 and 1.85 mL/g, respectively, and increased crumb hardness, while altering crust and crumb colour. The findings in this study provide a framework for understanding the effects of faba bean protein ingredients on GF bread performance and for guiding ingredient selection in future product development.",
  "abstract_shown": true,
  "affiliations": [
    "School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland.",
    "Department of Food Quality and Sensory Science, Teagasc Food Research Centre, D15 DY05 Dublin, Ireland.",
    "Dipartimento di Biologia Ambientale, Sapienza Università di Roma, 00185 Rome, Italy.",
    "APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Patrik Keyes"
    },
    {
      "affs": [
        0
      ],
      "name": "Laura Nyhan",
      "orcid": "0000-0002-5839-6103"
    },
    {
      "affs": [
        1
      ],
      "name": "Eimear Gallagher"
    },
    {
      "affs": [
        0,
        2
      ],
      "name": "Emanuele Zannini",
      "orcid": "0000-0003-4144-4575"
    },
    {
      "affs": [
        0,
        3
      ],
      "name": "Elke K Arendt",
      "orcid": "0000-0001-8414-7701"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/evksgmtekwz8z.bib",
  "cited_by": 0,
  "doi": "10.3390/foods15193440",
  "fulltext_url": "https://europepmc.org/articles/PMC13663912",
  "id": "evksgmtekwz8z",
  "issns": [
    "2304-8158"
  ],
  "landing_url": "https://europepmc.org/article/MED/42883547",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "2916|Food composition and properties"
    ]
  ],
  "openalex": "W7214617571",
  "pdf_url": "https://europepmc.org/articles/PMC13663912?pdf=render",
  "pmcid": "PMC13663912",
  "pmid": "42883547",
  "published": "2026-09-26",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/evksgmtekwz8z.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:19:16Z",
      "native_id": "MED:42883547",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42883547"
    }
  ],
  "subjects": [],
  "title": "Comparative Effects of Faba Bean Flour, Protein Concentrate and Protein Isolate on Gluten-Free Bread Quality: Insights from Techno-Functional Properties.",
  "title_text": "Comparative Effects of Faba Bean Flour, Protein Concentrate and Protein Isolate on Gluten-Free Bread Quality: Insights from Techno-Functional Properties.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:19:16Z",
  "url": "https://research.draconitic.com/paper/evksgmtekwz8z",
  "venue": "Foods (Basel, Switzerland)",
  "versions": []
}