Gluten-free bread and pasta from faba beans
Jezu Admin – 12/01/2014 9:45 PMVTT 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.
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.
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 pasta
Keliaakikko vm. -07 / Celiac since -07
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