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Ensuring quality of pita breads in placed of navy and pinto beans
date:Jun 15, 2012
as, faba beans and pinto and navy beans is often done for nutritional purposes.

Study details

Control pitas were made using 100% wheat flour and then pitas were substituted with 25%, 65% and 100% pulse flours (green lentils, navy, pinto).

80 panellists from the Consumer Product Testing Centre in Canada evaluated aroma, appearance, colour flavour, texture and overall acceptability using a likeability scale. Statistical analysis was also conducted to determine the effects flour type, flour part

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