Use of pulse ingredients to develop healthier baked products

Cereal Foods World

Volumn 58, Issue 1, 2013, Pages 27-32

  Malcolmson, L ^a   Boux, G ^a   Bellido, A S ^a   Frohlich, R ^a  

^a Canadian International Grains Institute   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84877312393     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-58-1-0027     Document Type: Article

References (9)

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3. Michaelides, J. Taking the pulse of pulses. Baker's J. 68(10):26, 2008.
4. O'Neil, J. 0. Gluten-free foods: Trends, challenges, and solutions. Cereal Foods World 55:220, 2010.
5. Mollard, R. C., Luhovyy, B. L., Panahi, S., Nunez, M., Hanley, A., and Anderson, G. H. Regular consumption of pulses for 8 weeks reduces metabolic syndrome risk factors in overweight and obese adults. Br. J. Nutr. 108:S111, 2012.
6. Sosulski, R, Garratt, M. D., and Slinkard, A. E. Functional properties of ten legume flours. Can. Inst. Food Sci. Technol. J. 9:66, 1976.
7. U.S. Department of Agriculture, Agriculture Research Service. USDA National Nutrient Database for Standard Reference, release 25. Published online at www.ars. usda.gov/ba/bhnrc/ndl. Nutrient Data Laboratory Research Service, Riverdale, MD, 2012.
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9. Wang, N., and Daun, J. K. Effects of variety and crude protein content on nutrients and anti-nutrients in lentils (Lens culinaris). Food Chern. 95:493, 2006.