date:Jun 15, 2012
icle size and the level of substitution.
Quality assurance
The study found that flours with coarse particle sizes, such as the navy and pinto bean, have a greater ability to retain water than fine flours.
However the level of substitution also impacted moisture levels in the end product, showing that as the proportion of pulse flours was increased, the moisture content steadily decreased.
The characteristic pocket remained unchanged when replacing wheat flour with pulse flours but in some ca