Answers are grounded in this paper and cite their sources.
Imbibition studies and cooking tests were conducted to evaluate the effect of infrared (IR)‐heating on pinto beans ( Phaseolus vulgaris ) heated to 99°C and 107°C. IR‐heating improved rehydration rate and increased degree of swelling of Pinto beans. Water absorption capacities and imbibition rates were higher for the 99°C than 107°C samples. However, tests showed IR‐heating significantly increased cooking time of pinto beans.
No takes yet. Share an insight, caveat, or question.
ABDUL‐KADIR et al. (1990) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: