Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation

Bread wheat flour was substituted with broad bean (Vicia faba) flour in order to obtain nutritionally enhanced spaghetti evaluated by a chemical score. Three substitution levels were tested: 10%, 20% and 30% and the farinographic behavior of blends were analyzed. Spaghetti-type pasta was made using a Brabender extruder with a non-compression screw and a nozzle with three 1.5 mm diameter holes. A temperature of 40 °C and a speed of 60 rpm were applied. The cooked spaghetti were assessed for this physical–chemical behavior, firmness and stickiness as traits of quality. The farinograph mixing curve showed a rise in water absorption and a decrease in dough development time with greater weakening, when the substitution level increases. The resulting pasta presented acceptable cooking characteristics and sensory attributes, as well as a significant improvement in their protein content and quality. The addition of 30% of broad bean flour contributes to an important increase in the nutritional quality of the spaghetti without affecting their texture, flavor or physical–chemical properties.