Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition онлайн
3 страница из 239
7 Chapter 7Table 7.1. Dry beans soak time in relation to initial moisture content.Table 7.2. Effect of different soaking and blanching treatments on soaked a...
8 Chapter 8Table 8.1. Dimensional can standards used for canned dried beans.Table 8.2. Process times and temperatures in still retorts for beans in heav...Table 8.3. Beans with or without pork, in tomato sauce, containing no added...Table 8.4. Beans with or without pork, in tomato sauce, containing no added...Table 8.5. US Standards for canned beans1 (100 total score points).Table 8.6. Example of a quality evaluation form for canned beans.
9 Chapter 9Table 9.1. Commercial extruders specifications/capacities for various extru...Table 9.2. Effect of extrusion processing on the reduction of oligosaccharid...Table 9.3. Effect of extrusion processing on the expansion ratio, bulk dens...
10 Chapter 10Table 10.1. Composition of dry bean flours.Table 10.2. Composition of dry bean fractions.Table 10.3. Gelatinization parameters of pulse starches using differential ...Table 10.4. Nutritional profile1 pastas made with 90% whole dry bean flour ...