USA Pulses TECHNICAL MANUAL
Acknowledgements
Chapter 1: Introduction
Chapter 2: General Properties
Ch2: Introduction
CH2: Dry Peas
CH2: Lentils
CH2: Chickpeas
CH2: GENERAL INFOrmation
Chapter 3: Production
CH3: Introduction
CH3: Legumes
CH3: Deterioration
CH3: Standards and Procedures
CH3: Dry Peas
CH3: Lentils
CH3: Chickpeas
Chapter 4: Processing
CH4: Introduction
CH4: Milling
Chapter 5: APPLICATIONS
CH5: Introduction
CH 5: Specifications of Raw Materials
>
Physicochemical and Functional Properties
Typical Processor Specifications
CH5: Canning
CH 5: Roasting Pulses
CH 5: Frying Pulses
CH5: Freezing
CH 5: Split and Dehulled Pulses
CH 5: Fractionated Pulses
Chapter 6: Non traditional applications
CH6: Introduction
CH6: Health & Application
CH6: Starch
Chapter 7: Functional Ingredients
CH7: Introduction
CH7: Nutrition & Market Demand
CH7: Applications
>
CH 7: Baked Goods
>
Yeast Fermented Bread
Chemically Leavened Goods
Gluten Free Baking
Snacks
Extruded Products
Cereal and Energy Bars
Pasta/Noodles
Baby/Weaning Foods
Fortified Beverages/UHT Ready-to-Drink
CH 7: Protein
CH 7: Starch
Appendices And References
References
Appendix A: Staff Directory
Appendix B: Production Tables
Appendix C: Formulations
Appendix D: Suppliers
USADPLC
Acknowledgements
Chapter 1: Introduction
Chapter 2: General Properties
Ch2: Introduction
CH2: Dry Peas
CH2: Lentils
CH2: Chickpeas
CH2: GENERAL INFOrmation
Chapter 3: Production
CH3: Introduction
CH3: Legumes
CH3: Deterioration
CH3: Standards and Procedures
CH3: Dry Peas
CH3: Lentils
CH3: Chickpeas
Chapter 4: Processing
CH4: Introduction
CH4: Milling
Chapter 5: APPLICATIONS
CH5: Introduction
CH 5: Specifications of Raw Materials
>
Physicochemical and Functional Properties
Typical Processor Specifications
CH5: Canning
CH 5: Roasting Pulses
CH 5: Frying Pulses
CH5: Freezing
CH 5: Split and Dehulled Pulses
CH 5: Fractionated Pulses
Chapter 6: Non traditional applications
CH6: Introduction
CH6: Health & Application
CH6: Starch
Chapter 7: Functional Ingredients
CH7: Introduction
CH7: Nutrition & Market Demand
CH7: Applications
>
CH 7: Baked Goods
>
Yeast Fermented Bread
Chemically Leavened Goods
Gluten Free Baking
Snacks
Extruded Products
Cereal and Energy Bars
Pasta/Noodles
Baby/Weaning Foods
Fortified Beverages/UHT Ready-to-Drink
CH 7: Protein
CH 7: Starch
Appendices And References
References
Appendix A: Staff Directory
Appendix B: Production Tables
Appendix C: Formulations
Appendix D: Suppliers
USADPLC
USA Pulses TECHNICAL MANUAL
Appendix B: Production Tables
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