A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications
Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most
common legumes that is popular and economically important. Due to its richness in a variety …
common legumes that is popular and economically important. Due to its richness in a variety …
From ancient crop to modern superfood: Exploring the history, diversity, characteristics, technological applications, and culinary uses of Peruvian fava beans
R Salvador-Reyes, LC Furlan… - Food Research …, 2023 - Elsevier
The search for plant-based superfoods has shown that many regional populations already
have these foods in their diet, with significant potential for production and marketing. This …
have these foods in their diet, with significant potential for production and marketing. This …
Effects of partial replacement of durum wheat re-milled semolina with bean flour on physico-chemical and technological features of doughs and breads during storage
R Sanfilippo, M Canale, G Dugo, C Oliveri… - Plants, 2023 - mdpi.com
The 'Signuredda'bean is a local genotype of pulse with particular technological
characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate …
characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate …
Comprehensive understanding of roller milling on the physicochemical properties of red lentil and yellow pea flours
The development of convenience foods by incorporating nutrient-rich pulses such as peas
and lentils will tremendously alter the future of pulse and cereal industries. However, these …
and lentils will tremendously alter the future of pulse and cereal industries. However, these …
Features of bread made from different amaranth flour fractions partially substituting wheat flour
Featured Application Particle size offers valuable information about the quality of amaranth
flour, depending on milling fractions, and can be used to potentially predict the quality …
flour, depending on milling fractions, and can be used to potentially predict the quality …
Production of legume-wheat dough of optimum quality for breadmaking: Essential analyses required
CA Daniela, SM Victoria, PM Cecilia - Current Opinion in Food Science, 2023 - Elsevier
Highlights•Weakening of gluten matrix of dough is observed in legume-wheat
systems.•Dough rheology does not change with the incorporation of legume flour up to …
systems.•Dough rheology does not change with the incorporation of legume flour up to …
Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil
Germination is a convenient technique that could be used to enhance the nutritional profile
of legumes. Furthermore, consumers' increasing demand for diversification of bakery …
of legumes. Furthermore, consumers' increasing demand for diversification of bakery …
Bread‐making properties of different pulse flours in composites with refined wheat flour
There has been a growing demand for pulses due to the nutrition, health benefits, and
agronomical advantages, along with the recommendation of international organizations to …
agronomical advantages, along with the recommendation of international organizations to …
Applying the SPP nonlinear rheology framework to characterize the effect of fermentation time and the gluten-to-chickpea flour ratio in yeasted bread
In this work, doughs made with gluten add chickpea composite flour were mixed to reach the
500BU standard and baked into bread products. Chickpea flour was substituted at the level …
500BU standard and baked into bread products. Chickpea flour was substituted at the level …
Pretreated green pea flour as wheat flour substitutes in composite bread making
O Moreno-Araiza, F Boukid, X Suo, S Wang, E Vittadini - Foods, 2023 - mdpi.com
The present study aimed to assess the impact of substituting wheat flour with three different
pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during …
pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during …