The effect of processing conditions and pulse type on flake properties

Keyphrases

• Processing Effects 100%
• Processing Conditions 100%
• Flakes 100%
• Pulse-like 100%
• Steam 25%
• Roller 20%
• Faba Bean 15%
• Starch-protein Interaction 15%
• Ready-to-eat 15%
• Pulse Consumption 15%
• Grit 15%
• Starch Gelatinization 10%
• High Protein 10%
• Chickpea 10%
• Protein Denaturation 10%
• Kabuli 10%
• Desi 10%
• Australia 5%
• Developed Countries 5%
• Healthy Food 5%
• Global Significance 5%
• Low Temperature 5%
• Adhesion 5%
• International Markets 5%
• Dehulling 5%
• Flour 5%
• Viscosity 5%
• Chemical Composition 5%
• Developing Nations 5%
• Recommended Dose 5%
• Medium Size 5%
• Innovative Products 5%
• Food Manufacturers 5%
• Gap Size 5%
• Sustainable Diets 5%
• Desi chickpea 5%
• Puffing 5%
• Future-ready 5%
• Structural Weakness 5%
• Physical Size 5%
• Steam Injection 5%
• Pulse Processing 5%
• Domestic Processing 5%
• Mechanical Texture 5%
• Fluidized Bed Dryer 5%
• Flake-shaped 5%
• Melt Structure 5%
• Middle Lamella 5%
• Split Form 5%
• Drying Temperature 5%
• Thin Flakes 5%
• Flake Thickness 5%
• Cereal Products 5%
• Healthy Values 5%
• Ready-to-eat Cereals 5%
• Processing Opportunity 5%

Food Science

• Drying Temperature 25%