Processing to improve quality of dehydrated precooked pinto beans
1997
Cai, T.D. | Chang, K.C.
The firmness of precooked and rehydrated beans after soaking in water at 30 degrees C/2 hr and 82 degrees C/1 hr was lower than that after soaking at 82 degrees C/1 hr or 22 degrees C/12 hr. The 22 degrees C/12 hr soaking yielded the lowest butterflying (8.0%). Steam precooking at 100 degrees C/1 hr produced less splitting, lighter color, and firmer texture than pressure precooking. High initial humidity dehydration reduced splitting. Beans after soaking at 30 degrees C/2 hr and 82 degrees C/1 hr, precooking at 100 degrees C/1 hr, and dehydrating at 65 degrees C/6 hr with initial 95% relative humidity were better regarding firmness, butterflying (11.6%), and moisture content (10.4%).
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library