Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

@article{Singh2015NavyBF,
  title={Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).},
  author={Mukti Singh and Jeffrey A. Byars and Sean X. Liu},
  journal={Journal of food science},
  year={2015},
  volume={80 6},
  pages={E1229-34}
}
Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its… CONTINUE READING
Recent Discussions
This paper has been referenced on Twitter 4 times over the past 90 days. VIEW TWEETS

From This Paper

Topics from this paper.