估算烘焙和未加工的法巴豆和扁豆面粉的功能特性

Kristine Ozolina, Inga Sarenkova, Sandra Muizniece-Brasava
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引用次数: 0

摘要

由于豆类含有丰富的蛋白质,拉脱维亚对豆类的使用日益增多,因此提供优质安全的豆类产品非常重要。许多处理工艺都是为了使豆类最终能够被人体器官消化且不含抗营养因子。焙烧是将豆类面粉从原料加工成食用产品的重要方法。总之,焙烧是加工熟食产品的一种操作方法,可转换豆类中的酚类化合物成分,从而使豆类产品具有令人愉悦的品质感官。这项研究比较了生蚕豆粉和焙烤蚕豆粉以及小扁豆粉。研究测定了面粉的不同特性,如吸水能力、水分、密度和淀粉含量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Estimation of Roasted and Raw Faba Bean and Lentil Flour Functional Properties
The use of legumes in Latvia is increasing, because they contain abundant proteins, so it is important to provide high-quality and safe of legume products. Many of the treatment processes performed to carry off, that legumes for the human organism are eventually digestible and free of anti-nutritional factors. Roasting is an important method for processing legume flour from raw into an eatable product. Overall, roasting is operated to process cooked food products and convert the composition of phenolic compounds in legumes, and as a result, gain products from legumes with pleasant quality sensory. This study compared raw and roasted faba bean and lentil flours. Different properties of flours were determined such as water absorption capacity, moisture, density
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