Results 21 to 30 of about 4,721 (247)
Influence of moisture, particle size and pulse flour composition on phase transition behavior of rice flour [PDF]
Journal of Food Science and Technology, 2014 Study on the phase transition characteristics is an important parameter in extrusion processing. The influence of Moisture Content (MC), particle size and level of cereal-pulse blend on the glass transition (Tg) and melt (Tm) temperatures of a ready to eat cereal-pulse formulation was determined.
D J, Nithya +3 more
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Effect of pulse flour storage on flour and bread baking properties
LWT, 2020 Abstract The effect of storage on flour and baking properties of pulse flours was investigated. Commercially milled whole (yellow pea, navy bean, and chickpea) and dehulled/decorticated (yellow pea, red lentil) flours were stored in a warehouse, heated in the winter months.
E. Sopiwnyk +9 more
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Foods, 2022 The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean
Manu Pratap Gangola +6 more
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Food Chemistry Advances, 2023 Adding lentil flours as an affordable and sustainable plant-based ingredient in food formulation plays vital role in promoting human health and reducing the environmental footprint of human diet.
Tahereh Najib +3 more
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Determination of the mineral profile of raw and roasted lentil flour after addition to yogurt
NAJFNR, 2021 Introduction: Lentil (Lens culinaris) is a pulse largely consumed in the world, especially in Algeria. This legume can be consumed in different forms (pottage, soup), but also flour can be produced after roasting treatment of the lentils.
Farida Benmeziane-Derradji +3 more
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Enrichment of Cakes and Cookies with Pulse Flours. A Review
Food Reviews International, 2021 Producción Científica Legumes are rich in protein, fiber, and minerals. Several studies have shown the health benefits of their consumption. For these reasons, interest in the use of legume flour in bakery products has grown in recent years. However, legumes have strong off-flavors that prevent their use in high percentages.
Ángela Bravo-Núñez, Manuel Gómez
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Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks
Foods, 2021 This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first ...
Nasibeh Y. Sinaki +3 more
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NMR and Electron Microscopy Studies of Soybean Seeds, Soybean Proteins, and Oil for Improved Utilization in Foods and Feeds [PDF]
, 2011 NMR, NIR and EM techniques are suitable methods of measuring protein and oil content in soybeans. After completion of a measurement with NMR or NIR, a soybean sample could be either replanted or consummated.
Doina M. Costescu, I. C. Baianu
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Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina [PDF]
, 2019 Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas ...
Hebert, Elvira Maria +3 more
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DISCRETE-PULSE MIXING OF FLOUR COMPONENTS
, 2020 The current state of food production requires the use of advanced technologies and equipment. It is necessary to provide the bakery and confectionery industry with new high-tech equipment that would ensure high-quality preparation of mixtures. The article describes discrete pulse introduction of the components when they are mixed in a new design of the
I. Stadnyk +3 more
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