HPI	High-protein ingredient
LAB	Lactic acid bacteria
L ${}^{*}$crumb	Lightness of crumb in the CIE L ${}^{*}$a ${}^{*}$b ${}^{*}$ colour space
L ${}^{*}$crust	Lightness of crust in the CIE L ${}^{*}$a ${}^{*}$b ${}^{*}$ colour space
MRS	deMan-Rogosa-Sharpe
PMT	Peak maximum time
PR	Air-classified faba bean high-protein flour
PRB	Wheat bread containing PR
PRSD	PR fermented with Ln. citreum TR116 starting from inoculation (0 h)
PRSDB	Wheat bread containing PRSD
QuEChERS	quick, easy, cheap, effective, rugged and safe
RFO	Raffinose family oligosaccharides
SEM	Scanning electron microscopy
SPE	Solid phase extraction
SV	Specific volume
TM	Torque maximum
TTA	Total titratable acids
%DM	Percentage based on dry matter