Improving pulse flours for consumer use
Chickpeas, lentils, beans and peas are a fast-growing food market. To date, however, there has been little research on how best to process these pulses for making specific foods. There are no standards for what particle size pulses should be milled to, in the same way that there are for wheat and rice. Scientists from the University of Manitoba used the synchrotron to explore how particle size, protein and starch, and other micro-properties of milled pulse flour influence the quality of foods made with them. The team’s findings can be applied on both the agricultural producer side and in pulse milling processes.
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