Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality1

Journal of Food Science

Volumn 80, Issue 6, 2015, Pages E1229-E1234

  Singh, Mukti ^a   Byars, Jeffrey A ^a   Liu, Sean X ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Cake baking; Cake batter rheology; Gluten free; Navy bean flour; Protein

Indexed keywords

TRITICUM AESTIVUM;

PROTEIN INTAKE; STARCH;

ANALYSIS; COOKING; FABACEAE; FLOUR; FLOW KINETICS; FOOD HANDLING; GLUTEN FREE DIET; HEAT; HUMAN; PARTICLE SIZE; PROTEIN INTAKE; VISCOSITY; WHEAT;

COOKING; DIET, GLUTEN-FREE; DIETARY PROTEINS; FABACEAE; FLOUR; FOOD TECHNOLOGY; HOT TEMPERATURE; HUMANS; PARTICLE SIZE; RHEOLOGY; STARCH; TRITICUM; VISCOSITY;

EID: 84930930511     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12869     Document Type: Article

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