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Article: Peanut flour optimizes texture.
- Article from:
- Emerging Food R&D Report
- Article date:
- March 1, 2007
CopyrightCOPYRIGHT 2007 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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New USDA-ARS findings about the thickening capacity of various forms of peanut flour will help scientists improve food texture. Researchers determined that ounce-per-ounce, low-fat, light-roasted peanut flours are able to promote more viscosity, or to thicken more effectively, than other peanut flours when they are dispersed in water and heated under controlled conditions.
Peanut flour is a dry powder formed after the partial extraction of oil from the roasted peanut seed. We use it to add flavor and protein to processed baked goods, nutrition bars and snacks, as well as to marinades, sauces and dressings. To gauge how effectively different commercial peanut ...