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

► The addition of broad bean flour to wheat flour significantly improves its protein qualities and fiber content. ► The water absorption of blend flours is greater as the bean flour content increases. ► The lipoxygenase activity of dried broad beans is low; it may be used without prior inactivation treatment. ► Higher protein content in spaghettis plays an important role in the stabilization of the protein-polysaccharide matrix.