About
the dried and split seed of Pisum sativum
Commonly combined
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
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Ingredient
the dried and split seed of Pisum sativum
the dried and split seed of Pisum sativum
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
Measured across millions of published recipes · click to explore
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“Roasting of YSP effectively masked the 'beany' and 'grass-like' off-flavors of raw YSP flour at 10% substitution”
roasted yellow split pea flour → masked → beany and grass-like off-flavors
“Breads fortified with roasted YSP flour at levels >10% exhibited lower loaf-specific volume and harder crumb compared to control (bread without YSP flour)”
roasted yellow split pea flour → decreased → loaf-specific volume and crumb hardness
“at 10% addition (either raw or roasted YSP flour), there were no effects on dough rheology and bread textural properties”
roasted yellow split pea flour → had no effect on → dough rheology and bread textural properties
“This formulation also showed a large increase in β-sheets and β-turns at the expense of α-helix and random coil conformations in protein secondary structure as assessed by FTIR spectroscopy”
roasted yellow split pea flour → increased → β-sheets and β-turns at the expense of α-helix and random coil conformations in protein secondary structure
“only breads with 20% roasted YSP flour displayed a significantly higher staling extent and rate, compared to control, as assessed by large deformation mechanical testing and calorimetry (starch retrogradation) of crumb preparations”
roasted yellow split pea flour → increased → staling extent and rate