Physical and Milling Characteristics of Faba-Bean

Abstract

Faba beans are originally from Mediterranean region, and they are generally round in shape depending on the different varieties and origins. The main physical characteristics of faba beans are projected area, weight, volume, sphericity, bulk density, and porosity. Physical and milling characteristics of faba beans are important for the final product, which is faba bean starch. Moreover, native faba bean starch can be used as thickening and binding agents and it is composed of two chemicals, amylose, and amylopectin. Rheological, and thermal properties of faba bean starch are also affected by the composition of amylose and amylopectin. Moreover, swelling, syneresis and freeze-thaw stability are water related properties of faba bean starch in order to understand whether the faba bean starch solution has a strong gelling network or not. Furthermore, milling is a basic process for pulses to break the seed into smaller particles. Since it is a mechanical process, milling characteristics are affected by the pulse seed’s structure as well as its content. Faba bean has a seed coat similar to all other pulses and the seed coat is a rich fiber source. Although high fiber content is good for intestinal health, it may also decrease mineral absorption in the organism and reduce the dehulling and milling efficiency. Faba flour is also used to produce protein or starch isolates. The production of these different isolates requires different processing methods and parameters. In this chapter, physical properties of faba bean, the milling process, and the functional properties of the different final products were reviewed. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022.