Wheat-Legume Composite Flour Quality

被引：42

作者：

Fenn, Dora ^{[1
]}

Lukow, Odean M. ^{[1
]}

Humphreys, Gavin ^{[1
]}

Fields, Paul G. ^{[1
]}

Boye, Joyce I. ^{[2
]}

机构：

[1] Agr & Agri Food Canada, Cereal Res Ctr, Winnipeg, MB R3T 2M9, Canada

[2] Agr & Agri Food Canada, Ctr Food Res & Dev, St Hyacinthe, PQ, Canada

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2010年 / 13卷 / 02期

关键词：

Wheat; Legume protein; Composite flour; Flour quality; SENSORY CHARACTERISTICS; PEA FLOUR; PROTEIN; FORTIFICATION; NOODLES; SOY;

D O I：

10.1080/10942910802571729

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Wheat-legume composite flours were produced by blending Canada Western Extra Strong (CWES) and Canada Western Red Spring (CWRS) wheat with varying amounts of three legume proteins. Legume protein addition produced breads with lower specific loaf volume, coarser crumb and firmer texture, and cooked white-salted noodles with greater compression stress and less cutting stress than the wheat controls. The CWES wheat compensated for the negative baking effects of the legume proteins as much as the CWRS wheat. End-use quality did not change at 2% soybean protein addition. Yellow pea protein produced the greatest quality changes, followed by chickpea and soybean protein.

引用

页码：381 / 393

页数：13

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