Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 200-206

  Gimenez M A ^a   Drago, S R ^b   De Greef, D ^b   Gonzalez, R J ^b   Lobo, M O ^a   Samman, N C ^a  

^a UNIVERSIDAD NACIONAL DE JUJUY   (Argentina)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Broad beans (Vicia faba); Composite flours; Spaghetti; Wheat

Indexed keywords

BREAD WHEAT; COMPOSITE FLOUR; COOKED SPAGHETTI; COOKING CHARACTERISTICS; DEVELOPMENT TIME; FARINOGRAPHS; FLOUR BLENDS; IN-WATER ABSORPTION; NUTRITIONAL PROPERTIES; NUTRITIONAL QUALITIES; PROTEIN CONTENTS; SENSORY ATTRIBUTES; SPAGHETTI; VICIA FABA; WHEAT;

CHEMICAL PROPERTIES;

ARTICLE; NUTRITIONAL VALUE; PASTA; PHYSICAL CHEMISTRY; PROTEIN CONTENT; TEMPERATURE; VICIA FABA; WATER ABSORPTION;

TRITICUM AESTIVUM; VICIA FABA;

EID: 84860388526     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.093     Document Type: Article

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