Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes

(2019) Michela Verni et al.   FOOD RESEARCH INTERNATIONAL

Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread

(2018) Habtu Shumoy et al.   FOOD CHEMISTRY

Novel insights on the functional/nutritional features of the sourdough fermentation

(2018) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

(2017) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Improvement of the protein quality of wheat bread through faba bean sourdough addition

(2017) Rossana Coda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

(2017) Michela Verni et al.   Frontiers in Microbiology

The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients

(2016) Maria V. Chandra-Hioe et al.   PLANT FOODS FOR HUMAN NUTRITION

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

(2016) Carlo Giuseppe Rizzello et al.   Scientific Reports

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

(2015) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Non-gluten proteins as structure forming agents in gluten free bread

(2015) Rafał Ziobro et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread

(2015) Núria Aguilar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits

(2014) Nesli Sozer et al.   JOURNAL OF CEREAL SCIENCE

Influence of Bioprocessed Wheat Bran on the Physical and Chemical Properties of Dough and on Wheat Bread Texture

(2013) Katri Hartikainen et al.   CEREAL CHEMISTRY

How the sourdough may affect the functional features of leavened baked goods

(2013) Marco Gobbetti et al.   FOOD MICROBIOLOGY

In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread

(2013) Anika Wolter et al.   JOURNAL OF CEREAL SCIENCE

Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

(2013) José Antonio Curiel et al.   JOURNAL OF CEREAL SCIENCE

Influence of preprocessing methods and fermentation of adzuki beans on γ-aminobutyric acid (GABA) accumulation by lactic acid bacteria

(2013) Wan-Chung Liao et al.   Journal of Functional Foods

Effect of legume flours on baking characteristics of gluten-free bread

(2012) B. Miñarro et al.   JOURNAL OF CEREAL SCIENCE

Effect of Roasting and Boiling on the Content of Vicine, Convicine and L-3,4-dihydroxyphenylalanine inVicia fabaL.

(2012) Anaberta Cardador-Martínez et al.   JOURNAL OF FOOD QUALITY

Interactions between tannins and proteins isolated from broad bean seeds (Vicia faba Major) yield soluble and non-soluble complexes

(2011) Agnieszka Kosińska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Textural Properties and Their Correlation to Cell Structure in Porous Food Materials

(2011) Nesli Sozer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of wheat sourdough process on the quality of mixed oat-wheat bread

(2010) L. Flander et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional value of faba bean (Vicia faba L.) seeds for feed and food

(2009) Katell Crépon et al.   FIELD CROPS RESEARCH

Functional and rheological properties of protein enriched gluten free composite flours

(2008) Cristina Marco et al.   JOURNAL OF FOOD ENGINEERING