Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations
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DOI: 10.1002/cche.10785
Abstract: Pulse flours are gaining popularity in baked goods, but their use is limited due to strong flavors. This study analyzed the addition of pea flour to pancakes, with and without sodium metabisulfite (SMB), to assess… read more here.
Keywords: pancakes pea; pancake formulations; sodium metabisulfite; pea flour ... See more keywords
Structure, Physicochemical Properties, and In Vitro Starch Digestibility of Yellow Pea Flour Modified with Different Organic Acids
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DOI: 10.1094/cchem-03-16-0068-fi
Abstract: The objective of this study was to produce a pea flour ingredient with higher slowly digestible (SDS) and resistant (RS) starch fractions for functional food applications. Heat-moisture treated flour (HMTF) in the presence of citric,… read more here.
Keywords: pea flour; starch digestibility; vitro starch; structure physicochemical ... See more keywords
Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas
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DOI: 10.3389/fnut.2022.838963
Abstract: Peas are prospectively beneficial legumes in the human diet, and especially in a vegan and vegetarian diet, due to their high content of proteins and starch. Their frequent lack of appeal in human nutrition can… read more here.
Keywords: lactic fermentation; pea flour; fermentation; digestibility peas ... See more keywords
Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour
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DOI: 10.3389/fnut.2024.1478399
Abstract: Introduction Grey pea is a largely overlooked legume in the Nordic countries, and its potential uses in various food products remain unexplored. It is a nutrient-rich crop with low environmental impact, making it an attractive… read more here.
Keywords: germination fermentation; pea flour; grey pea; functional properties ... See more keywords
Yellow Pea Flour Fermented with Kefir as a Valuable Ingredient for the Techno-Functional and Sensory Improvement of Gluten-Free Bread
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DOI: 10.3390/fermentation11090521
Abstract: This work studies yellow pea flour (YPF) fermentation with kefir (1:1.5 mass ratio, incubated 30 h at 25 °C) for gluten-free breadmaking. Three samples were evaluated: untreated YPF, YPF mixed with kefir (UF), and fermented… read more here.
Keywords: yellow pea; fermentation; pea flour; ypf ... See more keywords
Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour
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DOI: 10.3390/foods13050659
Abstract: This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions… read more here.
Keywords: phenolic compounds; autochthonous fermentation; fermentation; pea flour ... See more keywords