Pulse germination as tool for modulating their functionality in wheat flour sourdoughs

Three different pulses, namely green lentils, broad beans and chickpeas, were subjected to germination under daylight conditions. Germination resulted in changes to proximal composition, protein solubility and protein digestibility, varying according to the investigated legume. Based on chemical sco...

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Veröffentlicht in:	Quality assurance and safety of crops & food 2019-06, Vol.11 (3), p.269-282
Hauptverfasser:	Patrascu, L, Vasilean, I, Turtoi, M, Garnai, M, Aprodu, I
Format:	Artikel
Sprache:	eng
Schlagworte:	Admixtures Antioxidants Beans Bread Broad beans Chickpeas Digestibility Fermentation Firmness Flour Germination Legumes Lentils Nutritive value Protein composition Proteins RESEARCH ARTICLE Rheological properties Rheology Sourdough Specific volume Starter cultures Wheat Yeasts
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