date:Jun 15, 2012
, found thatacceptable pita breads can be made using pulse flours, although the substitution level is limited to 25%.
Overall, navy and pinto bean flours appeared more suitable for pita bread,due to superior texture and colour, they concluded.
When pitas were made with 25% pinto or navy bean coarse flour in substitution, sensory parameters remained as good as or better than the end products containing just wheat flour.
Pulse appeal
Pita bread has gained wide acceptance in many parts of the w