Utilization of legume flours in wafer sheets
Abstract In this study, it was aimed to analyze the impacts of replacement of 20% of wheat flour by lentil, chickpea, or bean flours on batter rheology as well as hardness, weight loss, sorption characteristics, and color of the wafer sheets. All formulations showed shear thinning behavior obeying p...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-03-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.12 |