Gluten-free bread and pasta from faba beans
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Jezu Admin – 12/01/2014 9:45 PM
VTT Technical Research Centre of Finland have developed gluten-free bread and pasta from faba beans. VTT's press release tells more:
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.
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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.
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Faba bean is an excellent source of protein, and is thus a good meat substitute. Its protein content can be up to 25 to 35%, which is twice that of wheat grain. The faba bean contains plenty of vitamins, minerals, dietary fibre and bioactive compounds that are important to your health.
Read VTT's press release: Gluten-free faba bean for bread and pastaKeliaakikko vm. -07 / Celiac since -07
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