Partial Replacement of Wheat Flour with Yellow Field Pea Flour in White Pan Bread

Journal of Food Science

Volumn 47, Issue 1, 1982, Pages 326-327

  REPETSKY, J A ^a   KLEIN, B P ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0010266366     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1982.tb11092.x     Document Type: Article

References (12)

1. Wide‐range volume measuring apparatus for bread
2. Nutritive value of bread fortified with concentrated plant proteins and lysine
3. Breadmaking characteristics of four concentrated plant proteins
4. Flour from peas
5. Pea: A highly functional fortifier in wheat flour blends
6. High‐protein bread from wheat‐fababean composite flours
7. Replacement of milk protein with protein from cowpea and field pea flours in baking powder biscuits
8. Comparison of the baking properties of several oilseed flours
9. Sensory evaluation of bread prepared from composite flours
10. Partial substitution of wheat flour by other flours for bread preparation—Part 2. Use of pulse flour