Incorporation of pulse flours with coarse and fine particle size milled from green lentils (Lens culinars), yellow peas (Pisum sativum L.), navy beans (Phaselous vulgaris L.), and pinto beans (Phaselous vulgari L.) into baked products

dc.contributor.authorBorsuk, Yulia
dc.contributor.examiningcommitteeSapirstein, Harry (Food Science) Malcolmson, Linda (Human Nutritional Sciences)en_US
dc.contributor.supervisorArntfield, Susan (Food Science)en_US
dc.date.accessioned2011-08-31T16:40:58Z
dc.date.available2011-08-31T16:40:58Z
dc.date.issued2011-08-31
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstractThe effect of utilization of pulse flours with coarse and fine particle size milled from green lentils, yellow peas, navy beans, and pinto beans in pita bread and pan bread was studied. Composites containing 25, 50, 75, and 100% pulse flours were studied for pita baking, and 10, 15, and 25% for pan bread baking. Addition of the pulse flours produced pitas with the pockets, but they were smaller in diameter and firmer in texture than the wheat control. Supplemented pan bread had lower specific loaf volume and firmer crumb with coarser grain. The recommended tolerance levels of pulse flour addition were 25% for pita bread and 10-15% for pan bread depending on the pulse flour and particle size. It appears that navy beans and pinto beans are more suitable for baking applications using composite flours than lentils and yellow peas, and coarse flours produced breads with improved quality compared to fine flours.en_US
dc.description.noteOctober 2011en_US
dc.identifier.urihttp://hdl.handle.net/1993/4803
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.subjectpulse floursen_US
dc.subjectparticle sizeen_US
dc.subjectgreen lentilsen_US
dc.subjectyellow peasen_US
dc.subjectnavy beansen_US
dc.subjectpinto beansen_US
dc.subjectpita breaden_US
dc.subjectpan breaden_US
dc.titleIncorporation of pulse flours with coarse and fine particle size milled from green lentils (Lens culinars), yellow peas (Pisum sativum L.), navy beans (Phaselous vulgaris L.), and pinto beans (Phaselous vulgari L.) into baked productsen_US
dc.typemaster thesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
borsuk_yulia.pdf
Size:
767.58 KB
Format:
Adobe Portable Document Format
Description:
License bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
license.txt
Size:
2.25 KB
Format:
Item-specific license agreed to upon submission
Description: