Influence of genotype and environment on the flour and bread baking properties of peas and lentils

[1]  M. Nickerson,et al.  Effect of variety and environment on the physicochemical, functional, and nutritional properties of navy bean flours , 2021, European Food Research and Technology.

[2]  M. Vasconcelos,et al.  Benefits of pulse consumption on metabolism and health: A systematic review of randomized controlled trials , 2020, Critical reviews in food science and nutrition.

[3]  M. Nickerson,et al.  A comparative study of the functionality and protein quality of a variety of legume and cereal flours , 2019, Cereal Chemistry.

[4]  A. Castanho,et al.  Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties , 2019, Foods.

[5]  P. Shewry.  What Is Gluten—Why Is It Special? , 2019, Front. Nutr..

[6]  M. Nickerson,et al.  Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours , 2019, Cereal Chemistry.

[7]  T. Warkentin,et al.  Nutrient content and viscosity of Saskatchewan-grown pulses in relation to their cooking quality , 2019, Canadian Journal of Plant Science.

[8]  P. Maharjan,et al.  Blending studies using wheat and lentil cotyledon flour-Effects on rheology and bread quality , 2018, Cereal Chemistry.

[9]  P. Miller,et al.  Dry pea (Pisum sativum L.) protein, starch, and ash concentrations as affected by cultivar and environment , 2018, Canadian Journal of Plant Science.

[10]  A. Durazzo,et al.  Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours , 2017 .

[11]  L. Malcolmson,et al.  Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours , 2016 .

[12]  Shengqi Wang,et al.  Corrigendum: “Turn on” and label-free core−shell Ag@SiO2 nanoparticles-based metal-enhanced fluorescent (MEF) aptasensor for Hg2+ , 2015, Scientific Reports.

[13]  J. Boye,et al.  Achievements and Challenges in Improving the Nutritional Quality of Food Legumes , 2015 .

[14]  MalcolmsonL.,et al.  Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.) , 2014 .

[15]  N. Wang,et al.  Effect of maturity on physicochemical and cooking characteristics in yellow peas (Pisum sativum) , 2014, Canadian Journal of Plant Science.

[16]  R. Tyler,et al.  Effect of genotype and environment on the concentrations of starch and protein in, and the physicochemical properties of starch from, field pea and fababean. , 2012, Journal of the science of food and agriculture.

[17]  S. Tosh,et al.  Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications , 2010 .

[18]  R. Campos-Vega,et al.  Minor components of pulses and their potential impact on human health , 2010 .

[19]  D. Hatcher,et al.  Influence of genotype and environment on the dietary fiber content of field pea (Pisum sativum L.) grown in Canada , 2010 .

[20]  J. Boye,et al.  Pulse proteins: Processing, characterization, functional properties and applications in food and feed , 2010 .

[21]  D. Hatcher,et al.  Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris) , 2009 .

[22]  B. Aydinoğlu,et al.  Genotype x environment interaction and stability analysis for dry matter and seed yield in field pea (Pisum sativum L.) , 2009 .

[23]  R. Hoover,et al.  In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. , 2008, Food chemistry.

[24]  Ning Wang,et al.  Effects of variety and crude protein content on nutrients and anti-nutrients in lentils (Lens culinaris) ☆ , 2006 .

[25]  K. Grigorakis,et al.  Effects of cultivation area and year on proximate composition and antinutrients in three different kabuli-type chickpea (Cicer arientinum) varieties , 2006 .

[26]  Ning Wang,et al.  Effect of variety and crude protein content on nutrients and certain antinutrients in field peas (Pisum sativum) , 2004 .

[27]  G. Al-Karaki,et al.  Relationships between Seed Yield and Chemical Composition of Field Peas Grown under Semi‐arid Mediterranean Conditions , 1999 .

[28]  Larry R. Beuchat,et al.  Functional and electrophoretic characteristics of succinylated peanut flour protein , 1977 .

[29]  Massimo Blandino,et al.  The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? , 2021, LWT.

[30]  L. Malcolmson,et al.  Pulse Processing and Utilization of Pulse Ingredients in Foods , 2019, Health Benefits of Pulses.

[31]  J. Jane,et al.  Physicochemical and functional properties of whole legume flour , 2014 .

[32]  D. Hatcher,et al.  Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum) , 2010 .

[33]  K. Grigorakis,et al.  Differences in chemical composition of field pea (Pisum sativum) cultivars: Effects of cultivation area and year , 2007 .

[34]  W. Erskine,et al.  Genetic and environmental variation in the seed size, protein, yield, and cooking quality of lentils , 1985 .

[35]  A. Slinkard,et al.  COOKING QUALITY OF LENTILS GROWN IN THE CANADIAN PRAIRIES , 1984 .