Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating
Copyright © 2024 Elsevier Ltd. All rights reserved..
Dehulled pea, lentil, and faba bean grains were milled into flours with 0.5- to 2.5-mm sieves. As the particle size decreased, damaged-starch contents of the flours from the same pulse crop increased. At a holding temperature of 95 °C in RVA, peak and final viscosities and gelling ability of the flours generally increased as the particle size decreased. When the holding temperature increased from 95 to 140 °C, pasting viscosities of pea and lentil flours and gel hardness of lentil flours gradually decreased. In contrast, pasting viscosities and gel hardness of faba bean flours reached the highest values at 120 °C. The comparison of the pulse flours varying in particle size across the three market classes revealed that coarse particles comprising agglomerated starch, protein, and dietary fiber (i.e., particles of the second peak in the bimodal particle-size distribution curves) showed significant correlations with certain important functional properties of pulse flours.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:447 |
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| Enthalten in: |
Food chemistry - 447(2024) vom: 30. Apr., Seite 138896 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Lee, Dong-Jin [VerfasserIn] |
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| Links: |
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| Themen: |
9005-25-8 |
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| Anmerkungen: |
Date Completed 10.04.2024 Date Revised 10.04.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2024.138896 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM369478657 |
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| 520 | |a Copyright © 2024 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Dehulled pea, lentil, and faba bean grains were milled into flours with 0.5- to 2.5-mm sieves. As the particle size decreased, damaged-starch contents of the flours from the same pulse crop increased. At a holding temperature of 95 °C in RVA, peak and final viscosities and gelling ability of the flours generally increased as the particle size decreased. When the holding temperature increased from 95 to 140 °C, pasting viscosities of pea and lentil flours and gel hardness of lentil flours gradually decreased. In contrast, pasting viscosities and gel hardness of faba bean flours reached the highest values at 120 °C. The comparison of the pulse flours varying in particle size across the three market classes revealed that coarse particles comprising agglomerated starch, protein, and dietary fiber (i.e., particles of the second peak in the bimodal particle-size distribution curves) showed significant correlations with certain important functional properties of pulse flours | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Gelling ability | |
| 650 | 4 | |a High heating temperature | |
| 650 | 4 | |a Milling | |
| 650 | 4 | |a Particle size | |
| 650 | 4 | |a Pasting property | |
| 650 | 4 | |a Pulse flour | |
| 650 | 7 | |a Starch |2 NLM | |
| 650 | 7 | |a 9005-25-8 |2 NLM | |
| 650 | 7 | |a Gels |2 NLM | |
| 700 | 1 | |a Cheng, Fan |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Dongxing |e verfasserin |4 aut | |
| 700 | 1 | |a Ding, Ke |e verfasserin |4 aut | |
| 700 | 1 | |a Carlin, Janelle |e verfasserin |4 aut | |
| 700 | 1 | |a Moore, Emily |e verfasserin |4 aut | |
| 700 | 1 | |a Ai, Yongfeng |e verfasserin |4 aut | |
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