Fava or faba beans can be used in gluten-free baking, and as a source of protein.
Looking for that next functional ingredient to give your label a nutritional punch? Chia flour could be it. A long time health food celebrity, chia seeds are rich in protein, fiber, and antioxidants. When ground into a meal or flour, they can do a number of things for baked goods:

  • Flour substitution: partial or total substitution of wheat flour with acceptable results.
  • Flavor: imparts a nutty mild flavor
  • Thickening agent: hydrated mucilage generates a gum with powerful thickening properties similar to guar gum
  • Water absorption: absorbs moisture reducing water activity, and thus aiding in staling.
  • Egg replacement for vegan products
  • Oil replacement

Commercially, it is available as:

  • Wholemeal
  • Protein concentrate
  • Defatted

What about the nutritional impact of chia flour?

Chia flour has a high nutritional value due to its high content of:

  • Protein: 31%
  • Crude Fiber: 29%
  • Omega 3 fatty acid: 8-10%
  • Antioxidants

However, some chia concentrate products can have over 50% fiber (soluble and insoluble) and 25% protein, depending on the manufacturing process. These attributes make this flour a valuable ingredient for reducing Glycemic Index, improving gut and immune health. Also, it can help lower the risk of cardiovascular diseases.

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