Cereal Chem 67:14-19 | VIEW
Effects of pH, Sodium Chloride, Polysaccharides, and Surfactants on the Pasting Characteristics of Pea Flours (Pisum sativum).
S. Lin, W. M. Breene, and J. S. Sargent. Copyright 1990 by the American Association of Cereal Chemists, Inc.
The effects of concentration, pH, sodium chloride, low-methoxyl sun-flower pectin, xanthan gum, guar gum, sodium stearoyl lactylate, and soybean lecithin on the pasting characteristics of slurried green and/or yellow field pea flours and powders were investigated on a Brabender Amylograph-Viscograph. Dietary fiber apparently affects slurry viscosity. Thermally ground, dehulled green pea flour imparted the maximum viscosity at the isoelectric range of the pea globulins. Addition of sodium chloride (e.g., 0.1%) to the green pea flour slurries substantially increased the viscosity. Additions of the above polysaccharides and surfactants to thermally ground, dehulled yellow pea flour affected the pasting characteristics to different degrees; the mechanisms involved are discussed.