Composition, Functional Properties, Starch Digestibility, and Cookie-Baking Performance of Dry Bean Powders from 25 Michigan-Grown Varieties-Reference-Cited by-同舟云学术

Composition, Functional Properties, Starch Digestibility, and Cookie-Baking Performance of Dry Bean Powders from 25 Michigan-Grown Varieties

Published:2017-05 Issue:3 Volume:94 Page:400-408
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Ai Yongfeng¹²,Jin Yining¹,Kelly James D.³,Ng Perry K. W.¹

Affiliation:

1. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, U.S.A.

2. Current address: Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada.

3. Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference44 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 10.54-01. Baking quality of cookie flour—Micro wire-cut formulation. Approved November 3, 1999. Method 46-30.01. Crude protein—Combustion method. Approved November 3, 1999. Method 56-11.02. Solvent retention capacity profile. Proposed November 3, 1999; revised and approved June 3, 2009. AACC International: St. Paul, MN.

2. Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase

3. Effects of lipids on enzymatic hydrolysis and physical properties of starch

4. Macronutrients in Corn and Human Nutrition

5. Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase

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