The aim of this workpackage is to enhance both the nutritional value and the technological performance of faba bean flour through pre-treatment, milling, and baking. Three tasks are outlined:
- Optimizing pre-processing: Investigating how dehulling and various pre-treatments influence the composition of faba bean flour, including nutrients, anti-nutrients, and flavor precursors. The goal is to develop efficient dehulling methods and rapid screening techniques.
- Enhancing Milling and Flour Characteristics: Analyzing the effect of different milling techniques on particle size distribution, functional properties, and nutrient accessibility of flours. Collaboration with the milling industry will focus on roller milling and explore the potential of micronization.
- Incorporating ingredients into Bakery Products: Creating faba bean-wheat composite bread with varying inclusion levels. Low percentages aim to replace soy in commercial bread-making, while higher inclusions focus on improved nutrition. Cream crackers and snacks will also be developed in collaboration with the industry. Evaluation of faba-enriched products includes physical, sensory, and flavour properties.