Faba beans are widely consumed around the globe especially in the mid‐Eastern region as
whole seeds while being an emerging feedstock for protein‐rich ingredients for the food …

This study investigated the effect of low-intensity pulsed electric field (PEF)(0.3–0.7 kV/cm)
and/or germination (0–72 h, 20° C) on faba beans prior to flour-and breadmaking. PEF (0.5 …

Germination is a convenient technique that could be used to enhance the nutritional profile
of legumes. Furthermore, consumers' increasing demand for diversification of bakery …

The present study aimed to assess the impact of substituting wheat flour with three different
pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during …

Legumes are valuable sources of proteins and other functional components. However, the
high starch content can be an impediment in developing new vegan food formulations …

Common cereal processing through germination and fermentation usually has an important
impact on the technological performance of the flours, mainly because of the activation of …

The present study aimed to assess the impact of substituting wheat flour with three different
pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during …

IntroductionWheat bread is a staple food worldwide, and bread making using sourdough is
one of the oldest technologies. In this regard, the use of legume sourdough is important in …

Physical treatments applied prior to germination were reported to influence the functionality
of different seeds. The aim of the present study was to investigate the effect of pulsed light …

The aim of this study was to analyze the amino acids content of different legumes types
(beans, lentil, soybean, chickpea and lupine) in a raw and germinated form. Also the effect of …