The Effect of Germination on Antinutritional Components, In Vitro Starch and Protein Digestibility, Content, and Bioaccessibility of Phenolics and Antioxidants of Some Pulses. [PDF]
Food Sci NutrYılmaz Tuncel N +7 more
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Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds. [PDF]
HeliyonMukwevho P, Emmambux NM.
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Manipulation of physical properties in the dry fractionation of pulse seed flours
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Bread‐making properties of different pulse flours in composites with refined wheat flour
Journal of Texture Studies, 2023AbstractThere 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 +4 more
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Properties and bread‐baking performance of wheat flour composited with germinated pulse flours
Cereal Chemistry, 2020AbstractBackground 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 +5 more
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Carbohydrate composition of raw and extruded pulse flours
Food Research International, 2010Extrusion 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 +3 more
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REDUCTION OF BACTERIAL LEVELS IN FLOUR BY PULSED ELECTRIC FIELDS
Journal of Food Process Engineering, 1998ABSTRACT 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 +2 more
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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 +5 more
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Sensitive Determination of Semicarbazide in Flour by Differential Pulse Voltammetry
Journal of Analytical Chemistry, 2019A 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 +3 more
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