Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition - Группа авторов - Страница 60

The physical and chemical properties of dry beans are determining factors associated with subsequent final product quality. The seed structure of the dry bean comprises a seed coat and an embryonic cotyledon (Guilhen et al. 2016; Heshmat et al. 2021). The structural features of the seed tissues (seed coat, cotyledon, embryonic axis) and the cellular and subcellular components (palisade, hourglass, and parenchyma cells; cell walls; middle lamella constituents; and other organelles) greatly influence hydration, cooking, and processing performance of dry beans.