Comparative Effects of Faba Bean Flour, Protein Concentrate and Protein Isolate on Gluten-Free Bread Quality: Insights from Techno-Functional Properties.

Summary

This study evaluated how different faba bean protein ingredients—flour, protein concentrate, and protein isolate—influence gluten-free bread quality. Bread formulated with faba bean flour achieved the highest specific volume (3.29 mL/g) and lowest crumb hardness (10.04 N), whilst substitution with protein concentrate and isolate significantly reduced bread volume and increased hardness. The findings provide practical guidance for food manufacturers selecting faba bean ingredients for gluten-free bread product development.

Regional applicability

This research was conducted at an Irish institution and is directly applicable to United Kingdom bread manufacturing and product development. The insights on legume protein functionality in gluten-free systems are relevant to UK food industry reformulation strategies and consumer demand for protein-enriched gluten-free products.

Key measures

Specific volume (mL/g), crumb hardness (N), bake loss (%), staling rate (N/day), crust and crumb colour (L*, a*, b*), crumb cell structure

Outcomes reported

The study compared techno-functional properties of faba bean flour, protein concentrate, and protein isolate, and evaluated their effects on gluten-free bread quality metrics including specific volume, crumb hardness, bake loss, colour, texture, and staling rate. Faba bean flour produced superior bread quality compared to protein concentrate and isolate formulations.

Topic tags