date:Jun 15, 2012
ses the diameter of the end products was altered. With fine navy bean flour, the pitas had smaller diameters.
When using significant substitution levels of pulse flours (75% and 100%) texture was impacted negatively, with drier end products and less soft crumb.
Colour was found to vary in the pita bread when pinto flour was used, but variation was less significant with navy bean flour.
Source: Onlinelibrary.Wiley
August 2012, Volume 92, Issue 10, pages 2055-2061
Incorporation of pulse flour