The Enzyme That Makes Pea Flour Taste Like Peas
That green, grassy note in legume flours isn't the pea — it's lipoxygenase turning fat into hexanal the second water hits. Here's the mechanism, and the four levers (heat, acid,...
That green, grassy note in legume flours isn't the pea — it's lipoxygenase turning fat into hexanal the second water hits. Here's the mechanism, and the four levers (heat, acid,...
