Application of pulses cooking water as functional ingredients: the foaming and gelling abilities

@article{Stantiall2017ApplicationOP,
  title={Application of pulses cooking water as functional ingredients: the foaming and gelling abilities},
  author={Sophie E. Stantiall and Kylie J. Dale and Faith S. Calizo and Luca Serventi},
  journal={European Food Research and Technology},
  year={2017},
  volume={244},
  pages={97-104}
}
Recent interest in pulses has resulted in the application of their cooking water (PCW) as replacement for egg white in meringues. Nonetheless, scientific understanding of their chemical composition, physicochemical properties and effect on food quality is lacking. This study analysed the PCW of haricot beans, garbanzo chickpeas, whole green lentils and split yellow peas, determining their composition and effect on meringues’ quality. The PCW tested contained different amounts of sugar, soluble… Expand

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