Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins

@inproceedings{Shevkani2014InfluenceOK,
  title={Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins},
  author={Khetan Shevkani and Narpinder Singh},
  year={2014}
}
Summary This study was undertaken to see the effect of kidney bean (KB), field pea (FP) and amaranth (AM) protein isolates on the viscoelasticity and gluten-free muffin-making properties of starch-based batter. The characteristics of gluten-free muffins were also compared to those prepared with wheat gluten (WG). The incorporation of different protein isolates enhanced batter viscoelasticity (increased storage and loss modulus and decreased tan δ) and resulted in muffins with higher specific… CONTINUE READING

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