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Manipulation of physical properties in the dry fractionation of pulse seed flours

, 1984
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Bread‐making properties of different pulse flours in composites with refined wheat flour

Journal of Texture Studies, 2023
AbstractThere has been a growing demand for pulses due to the nutrition, health benefits, and agronomical advantages, along with the recommendation of international organizations to diversify the use of pulses. Lentil, yellow pea, and chickpea were studied for their effect on the quality of the bread when incorporated into refined wheat flour.
Eric Nkurikiye, Ruoshi Xiao, Michael Tilley, Kaliramesh Siliveru, Yonghui Li   +4 more
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Properties and bread‐baking performance of wheat flour composited with germinated pulse flours

Cereal Chemistry, 2020
AbstractBackground and objectivesGermination of pulse seeds can effectively improve the functional and nutritional properties of resultant flours for broader food applications to deliver multiple health benefits. However, there is a lack of understanding on the performance of germinated pulse flours in bakery goods, particularly in bread.
Rashim Setia, Zhixin Dai, Michael T. Nickerson, Elaine Sopiwnyk, Linda Malcolmson, Yongfeng Ai   +5 more
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Carbohydrate composition of raw and extruded pulse flours

Food Research International, 2010
Extrusion cooking technology is commercially used in the fabrication of a variety of snack-type and ready-to-eat foods made from cereal grains. However, with the exception of soybean, pulses such as lentil, dry pea and chickpea have not been used for the development of extruded food products.
J. De J. Berrios, P. Morales, M. Cámara, M.C. Sánchez-Mata   +3 more
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REDUCTION OF BACTERIAL LEVELS IN FLOUR BY PULSED ELECTRIC FIELDS

Journal of Food Process Engineering, 1998
ABSTRACT Pulsed electric fields (PEF) were tested for efficacy in bacterial reduction in dark rye flour. Field strengths greater than 20kV/cm resulted in approximately 0.6‐log reduction of aerobic plate counts. Bactericidal effect was related to field strength, pulse polarity, pulse width, and pulse number.
WILLIAM D. KEITH, LINDA J. HARRIS, MANSEL W. GRIFFITHS   +2 more
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Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals

Food Research International, 2023
In this study, pulse (pea, lentil) and cereal (barley, oats) seeds were firstly milled into whole flours, which were then sieved into coarse and fine flours. The particle sizes of the three generated flour streams followed a descending order of coarse > whole > fine, consistent with the observation under scanning electron microscopy (SEM).
Fan, Cheng, Ke, Ding, Hanyue, Yin, Mehmet, Tulbek, Claire Maria, Chigwedere, Yongfeng, Ai   +5 more
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Sensitive Determination of Semicarbazide in Flour by Differential Pulse Voltammetry

Journal of Analytical Chemistry, 2019
A sensitive method for semicarbazide determination was developed by differential pulse voltammetry. Comparing to traditional methods, such as HPLC‒mass spectrometry and HPLC–fluorescence detection, it provides several advantages including using low consumption of organic solvents and low cost of analysis. Accordingly, 2-nitrobenzaldehyde was used as an
null Yudan Zhu, Yiping Hang, Xiaoshan Huang, Chenglong Song   +3 more
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PULSED NUCLEAR MAGNETIC RESONANCE STUDY OF WATER MOBILITY IN FLOUR DOUGHS

Journal of Food Science, 1979
ABSTRACT Transverse relaxation time (T 2 ) of water protons in wheat flour doughs, an indication of molecular mobility of water, was determined by pulsed nuclear magnetic resonance. The relaxation curves consist of two components with a long and a short T
H. K. LEUNG, J. A. MAGNUSON, B. L. BRUINSMA   +2 more
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Development of gluten-free cracker snacks using pulse flours and fractions

Food Research International, 2010
Abstract With nearly two million North Americans suffering gluten intolerance, the objective of this study was to develop gluten-free, pulse-based cracker snacks that exploit the anti-allergenic and health-enhancing nature of pulses ingredients. Nine commercially available pulse fractions (chickpea, green and red lentil, yellow pea, pinto and navy ...
Jeeyup (Jay) Han, Jennifer A.M. Janz, Mindy Gerlat   +2 more
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Freezing characteristics and relative permittivity of rice flour gel in pulsed electric field assisted freezing

Food Chemistry, 2022
This study investigated the effect of pulsed electric field assisted freezing treatment on the freezing characteristics of rice flour gel under output voltages varying from 0 to 25 kV. The results indicated that by applying a pulsed electric field, the phase change time decreased. Scanning electron microscopy images indicated that pulsed electric field
Roujia, Zhang, Fuyuan, Ding, Yang, Zhang, Chenguang, Zhou, Wen, Zhang, Jiyong, Shi, Xiaobo, Zou, Jianbo, Xiao   +7 more
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