Comparative Effects of Faba Bean Flour, Protein Concentrate and Protein Isolate on Gluten-Free Bread Quality: Insights from Techno-Functional Properties.
4 affiliations
- 1School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland.
- 2Department of Food Quality and Sensory Science, Teagasc Food Research Centre, D15 DY05 Dublin, Ireland.
- 3Dipartimento di Biologia Ambientale, Sapienza Università di Roma, 00185 Rome, Italy.
- 4APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland.
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.
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BibTeX
@article{keyes2026comparative,
title = {{Comparative Effects of Faba Bean Flour, Protein Concentrate and Protein Isolate on Gluten-Free Bread Quality: Insights from Techno-Functional Properties.}},
author = {Patrik Keyes and Laura Nyhan and Eimear Gallagher and Emanuele Zannini and Elke K Arendt},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = sep,
doi = {10.3390/foods15193440},
url = {https://europepmc.org/article/MED/42883547},
note = {CC BY},
}
RIS
TY - JOUR
TI - Comparative Effects of Faba Bean Flour, Protein Concentrate and Protein Isolate on Gluten-Free Bread Quality: Insights from Techno-Functional Properties.
AU - Patrik Keyes
AU - Laura Nyhan
AU - Eimear Gallagher
AU - Emanuele Zannini
AU - Elke K Arendt
PY - 2026
DA - 2026/09/26
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193440
UR - https://europepmc.org/article/MED/42883547
AB - 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.
SN - 2304-8158
ER -