Impact of Particle Size on the Physicochemical, Functional, and Digestibility Properties of Fava Bean Flour and Bread.

Fava beans, renowned for their nutritional value and sustainable cultivation, are pivotal in various food applications. This study examined the implications of varying the particle size on the functional, physicochemical, and digestibility properties of fava bean flour. Fava bean was milled into 0.

Innovations in nondestructive assessment of baked products: Current trends and future prospects.

Rising consumer awareness, coupled with advances in sensor technology, is propelling the food manufacturing industry to innovate and employ tools that ensure the production of safe, nutritious, and environmentally sustainable products. Amidst a plethora of nondestructive techniques available for evaluating the quality attributes of both raw and processed foods, the challenge lies in determining the most fitting solution for diverse products, given that each method possesses its unique strengths and limitations. This comprehensive review focuses on baked goods, wherein we delve into recently published literature on cutting-edge nondestructive methods to assess their feasibility for Industry 4.

Quality Characterization of Fava Bean-Fortified Bread Using Hyperspectral Imaging.

As the demand for alternative protein sources and nutritional improvement in baked goods grows, integrating legume-based ingredients, such as fava beans, into wheat flour presents an innovative alternative. This study investigates the potential of hyperspectral imaging (HSI) to predict the protein content (short-wave infrared (SWIR) range)) of fava bean-fortified bread and classify them based on their color characteristics (visible-near-infrared (Vis-NIR) range). Different multivariate analysis tools, such as principal component analysis (PCA), partial least square discriminant analysis (PLS-DA), and partial least square regression (PLSR), were utilized to assess the protein distribution and color quality parameters of bread samples.

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review.

Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12-15% and is deficit in some essential amino acids, for example, lysine.

Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review.

One of the most widely researched topics in the food industry is bread quality analysis. Different techniques have been developed to assess the quality characteristics of bakery products. However, in the last few decades, the advancement in sensor and computational technologies has increased the use of computer vision to analyze food quality (e.