This study verified if cooking presoaked beans in the steam of autoclave improves pasting properties, texture profile, water-solubility (WSI), emulsifying capacities aged carioca bean’ flours. The flour presented high content protein (20.7 –22.3 g·100g−1), resistant starch (RS) (8.3 – 31.1 and dietary fiber (TDF) (18.9 23.7 cultivar Notavel highest total for both cooked raw flour. pretreatment ...

1. Alvarez J.B., Ballesteros J., Arriaga H.O., and Martin L.M., 1995. The rheological properties baking performances of flours from hexaploid tritordeums. J. Cereal Sci., 21, 291-299. https://doi.org/10.1006/jcrs.1.... CrossRef Google Scholar

The use of chickpeas sprouted with sodium selenite as ingredient for sourdough bread enrichment is explored. Backslopping was followed to obtain selenium enriched sourdoughs produced chickpeas. Afterwards, breads containing 150 or 300 g/kg lyophilized chickpea without (SeGCS) were produced. effects on dough rheology, features and nutritional properties emphasis in Se content assessed. A positiv...

This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum nutritional, functional, molecular characteristics. The results obtained showed that treatment led fat, fiber water absorption capacity increase, while moisture, protein, ash, retention capacity, solubility index, foaming FT-IR bands characteristic phytic acids decreased with tempe...

A comparative evaluation of the rheological properties ancient wheat flours (emmer, spelt, and khorasan), cultivated under same conditions, was conducted. They were evaluated for chemical composition, wet gluten quantity, quality, aggregation, disruption kinetics (GlutoPeak), dough proofing (Rheofermentometer), as well mixing thermal behavior (Mixolab). High content spelt flour led to formation...