Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread

The Use of Thyme and Lemongrass Essential Oils in Cereal Technology—Effect on Wheat Dough Behavior and Bread Properties

“…The values for a* ranged from 8.79 to 15.70 and b* from 32.98 to 38.33 indicating the crust color of elaborated breads fell within the red-yellow area, which is a favorable characteristic of baked goods for consumers. Johnston et al [48] used white wheat all-purpose flour, produced in New Zealand, and tested wheat bread fortification by wholemeal faba bean flour and protein isolate. Their control wheat bread had similar L*a*b* color coordinates ([59.9; 13.1; 31.3] for crust and [70.22; 2.07; 19.18] for crumb) as the own control (STD).…”

Effect of Germination on Seed Protein Quality and Secondary Metabolites and Potential Modulation by Pulsed Electric Field Treatment

“…In contrast, the germination performance was reduced for barley seeds subjected to a low PEF intensity (1.2 kV/cm, 1 ms, 50 pulses, 0.91 kJ/kg) after soaking. Similarly, PEF at an intensity of 0.3–0.7 kV/cm (with an equivalent specific energy input of 0.5–3.0 kJ/kg) applied to pre-soaked faba bean seeds did not improve their germination rate, germination percentage, or radicle length after 72 h of germination [ 98 ]. Qu et al [ 99 ] reported that although PEF (1 kV/cm, 120 Hz, 1 h) did not alter the germination rate of buckwheat seeds, it did increase the root length by 18%.…”

“…While there are several studies that focus on the effect of the PEF-induced accumulation of antioxidants in plant systems, only one study has investigated the effect on protein quality and digestibility following electropriming with PEF. Johnston et al [ 98 ] reported an increase in the protein content of the faba bean flour made from seeds that had been PEF-treated at 0.3–0.5 kV/cm, then germinated for 72 h, compared to that of non-germinated seeds. However, the values obtained from combining PEF and germination were not significantly different compared to germination alone, and the use of PEF alone did not substantially change the protein content of the ungerminated seeds.…”

“…This suggests that germination had a greater impact on protein content than did the PEF treatment. Further studies to elucidate the mechanisms through which PEF and germination act together to affect protein contents and quality are needed [ 98 ]. It is important to note that although no changes in the crude protein content were observed, the protein composition in germinating seeds may change in response to PEF.…”

“…In the aforementioned study on faba beans [ 98 ], the PEF treatment enhanced the starch and protein digestibility of the faba beans. When flour from PEF-treated and germinated seeds was used to substitute 30% of the wheat flour in bread, an improvement in the IVPD in the gastric stage, but not in the intestinal phase, was observed.…”