Gluten-free bakery products: Cookies made from different Vicia faba bean varieties
Linda Schmelter, Harald Rohm, Susanne Struck
Abstract
Due to its higher protein and fiber content, flour from pulses is, with increasing frequency, being considered as an alternative raw material for baked products. In this study, the compositions of flour derived from six different fava bean varieties were analyzed, and the potential of the flour for partial or full substitution of wheat flour in cookies was explored. The high amounts of protein and fiber included in the formulations resulted in an increased hardness and a darker color of the cookies. Cookie evaluation by sensory Flash Profiling revealed that the bean variety significantly affected flavor and taste. In conclusion, it is generally possible to produce gluten-free cookies from Vicia faba bean flour but, for practical consideration, adjustments concerning sensory properties and flour pre-treatment should be made.