Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull-less barley flours

Cereal Chemistry

Volumn 95, Issue 4, 2018, Pages 508-517

  Bai, Tian ^a   Stone, Andrea K ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Desi chickpea; flour; functionality; hull less barley; infrared heating; tempering

Indexed keywords

EMULSIFICATION; INFRARED DEVICES; MOISTURE; OILS AND FATS; THERMAL PROCESSING (FOODS);

%MOISTURE; BARLEY FLOURS; CHICKPEA FLOUR; DESI CHICKPEUM; FLOUR; FUNCTIONAL PROPERTIES; FUNCTIONALITY; HEATING SURFACES; HEATING TEMPERATURES; HULL-LESS BARLEY;

TEMPERING;

EID: 85046096186     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1002/cche.10054     Document Type: Article

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