Incorporation of pulse flours of different particle size in relation to pita bread quality

Journal of the Science of Food and Agriculture

Volumn 92, Issue 10, 2012, Pages 2055-2061

  Borsuk, Yulia ^a   Arntfield, Susan ^a   Lukow, Odean M ^b   Swallow, Kevin ^c   Malcolmson, Linda ^d  

^a UNIVERSITY OF MANITOBA   (Canada)

^b Cereal Research Centre   (Canada)

^c ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

^d Canadian International Grains Institute   (Canada)

Author keywords

Lentil; Navy bean; Pinto bean; Pita bread; Pulse flours

Indexed keywords

WATER;

ABSORPTION; ARTICLE; BREAD; CHEMISTRY; COLOR; FLOUR; FOOD HANDLING; HUMAN; LENTIL; PARTICLE SIZE; PHASEOLUS; PLANT SEED; STANDARD; TASTE; WHEAT;

ABSORPTION; BREAD; COLOR; FLOUR; FOOD HANDLING; HUMANS; LENS PLANT; PARTICLE SIZE; PHASEOLUS; SEEDS; TASTE; TRITICUM; WATER;

LENS CULINARIS; TRITICUM AESTIVUM;

EID: 84862214157     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5581     Document Type: Article

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