A Secret Weapon: Groundbreaking high temperature performance analysis of pulse ingredients
23 Oct 2019 | PerkinElmer
This webinar covers the pasting and gelation behaviors of starch and flour ingredients from different pulse crops (e.g., pea and lentil) provide new insights into high cooking temperatures which is meaningful for the utilization of pulse-based ingredients under high-temperature processing conditions, such as in canning, extrusion and jet-cooking.
In addition, this webinar shares a case study of high-temperature analysis of lentil performance using the PerkinElmer RVA 4800. This study shows performance differences related to various particle size distributions and a new characterization of intact lentils that corresponds to in vivo lentil performance. The study could expand industry assumptions about particle size and descriptive power in performance analysis.
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