Linda Malcolmson
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Impact of Ferment Processing Parameters on the Quality of White Pan Bread Open
A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (Saccharomyces cerevisiae) was found to be effective for deve…
Effect of adding fermented split yellow pea flour as a partial replacement of wheat flour in bread Open
The effect of adding fermented split yellow pea flour (SYPF) as a partial replacement for wheat flour in bread was examined. Three sourdough culture levels (3%, 6.5%, and 10%) and two fermentation times (1 and 4 hr) were evaluated. Total t…
Determination of the protein quality of cooked Canadian pulses Open
A study to determine the protein digestibility‐corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was conducted in support of the establishment of protein quality claims in Canada and th…