Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices.

Cappa, Carola; Kelly, James D; Ng, Perry K W

Cappa, Carola; Kelly, James D; Ng, Perry K W.

Afiliación

Cappa C; Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA. Electronic address: carola.cappa@unimi.it.
Kelly JD; Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, USA. Electronic address: kellyj@msu.edu.
Ng PKW; Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA. Electronic address: ngp@msu.edu.

Food Chem ; 302: 125338, 2020 Jan 01.

Article en En | MEDLINE | ID: mdl-31434027

Asunto(s)

Phaseolus/química; Polvos/química; Culinaria; Dieta Sin Gluten; Harina; Ácido Láctico/análisis; Ácido Láctico/química; Valor Nutritivo; Tamaño de la Partícula; Almidón/análisis; Agua/análisis; Agua/química

Palabras clave

Bean varieties; Cookie quality; Oil binding capacity; Powder particle size; Solvent retention capacity; Starch availability; Texture; Viscoamylographic indices

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polvos / Phaseolus Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article

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