date:Aug 04, 2012
ristics,they added.
The team revealed chickpea flour and pea isolate breads to be the all-rounders, obtaining good results in all parameters studied indicating that these ingredients could be a promising alternative to soya flour.
Chickpea bread also showed the softest crumb,they said.
Capellas and her colleagues said additional research that focuses on combining protein sources to optimize gluten-free legume formulations, should be investigated in order to integrate good baking characteristi