Textural and (bio) chemical changes during conventional ageing and chemical pre-treatments of common beans: towards understanding the development of the hard-to-cook defect KU Leuven
Soaking followed by cooking is a common method to process raw common bean seeds towards consumption. The hard-to-cook (HTC) defect, that can develop in beans during post-harvest storage at adverse conditions (conventionally aged beans) is an important factor decreasing the cookability of beans, therefore hampering their utilisation. In addition, the texture evolution of beans during cooking could be affected by soaking/cooking media. The ...