date:Jan 15, 2013
the potential to increase shelf-stability and achieve gluten-free status.
Pea fractions have been tested as 100% replacement of corn starch and wheat flour in coated meat products, including chicken and fish nuggets, and chicken breast. Use of pea fractions led to increased cook-yield and batter pick-up; lower oil absorption; crispier and more golden color; improved freeze-thaw stress; and improved retention of quality during extended period under heat lamps.
Pulse ingredients tested in yogur