The roasting process stabilizes pulse flour, partially gelatinizing the starch, denaturing the protein, and inactivating enzymes to increase product shelf life. Roasted flour serves as an effective flavor carrier and flavor improver. It also enhances dough yield, firmness, and texture. In addition, pre-gelatinized flour has better color and flavor stability, fewer antinutrients, and enhanced functional properties, especially functionalities from denatured protein.

Applications of pre-gelatinized pulse flour:  Ideal for making more nutritious flatbreads, tortillas, pita breads, crackers, cookies, energy bars, and extruded snacks.

Pulse protein (concentrate or isolate) has found its way into healthy, protein-fortified or gluten-free baked goods, snacks, cereals, pastas, energy bars and beverages. Pulse protein is recognized as high quality protein with an amino acid balance that complements other common ingredients such as wheat, soy or rice protein. Pea protein is the most commonly used. It is sold as a powder supplement and is also widely used texturized as the main protein source in substitute meat products.

Pulse fiber fractions offer bakers a natural, more economical and nutritious alternative to gums. While enhancing dough yield, pea fiber fortification can also modify texture, create a full-bodied mouth feel, improve uniformity and consistency and reduce breakage in bars and cookies.

Traditionally derived from the hull portion of the seedcoat, pea fiber is 85% soluble and 15% insoluble fiber. Its high water binding capacity, fat absorption and dough conditioning properties make pea fiber great for granola bars, pasta and many baked products.

Pulses are naturally well-adapted to the high-temperature sterilization process of canning and are a staple raw material of the canning industry in many markets around the world.  The large and well-established canned pulses category is experiencing a renaissance in Europe and North America where consumers are shifting to healthier, more plant-based diets, and to more convenient, ready-to-eat foods. Canners require consistently clean, uniform-size pulses with a low % of checked seed coats, making the United States a favorite source of canning-quality pulses.

Pulse protein is extensively used in manufactured vegetarian and vegan products as a “meat replacer”.

Meat replacers use pulse protein for creating texture resembling meat. Texturized vegetable protein (TVP) processed with extrusion technology is commonly used. TVP usually employs mechanical processing with an extruder to obtain a meat-like, chewy and stringy texture when hydrated.

Egg replacement has been drawing the attention of the food industry for similar reasons as meat replacers. Egg is one of 8 major allergens and there are  few egg substitute products available in the market.

Pulse protein provides similar functionalities to eggs, which include water and oil absorption, solubility, foaming, emulsion, coagulation, and leavening to provide ideal texture, density, mouthfeel and elasticity to the product. Plant-based egg replacers are used in baked goods, egg-free mayonnaise products etc…

Legume flours continue to be explored as a fortifying ingredient in pasta and noodle products, especially instant noodle formulations. Food producers and researchers have found that increasing pulse flour in pasta products can increase elasticity, boost dough strength, and enhance the texture of noodles, while promoting the softness and chewiness found in traditional noodle formulations.

In recent years, pulse-based fortifications are being considered an innovative and potentially beneficial ingredient in baby foods for children aged 1 to 3 years old. Typically, a soup or porridge-like product, the pulse-based formulations are naturally fortified with the vitamins A, D, E, iron, folic acid, and other important nutrients from pulses, while providing a balance of essential amino acids and an alternative for those children who are lactose or gluten intolerant or allergic to soy products.

As with other pulse-fortified products, the benefits of using pulse flours and isolates in ready-made meals include increased levels of protein, fiber, essential amino acids, and other important nutrients, while being able to offer a gluten-free product.

Manufacturers are finding ways to incorporate pulse ingredients in their recipes, as a means of offering high protein and nutritious meals at a low manufacturing cost.

Pulse flours have no additives or allergens, are GMO and cholesterol free, and offer a low glycemic index, extended shelf life, preserved flavor, and simple, clean labeling potential thanks to their natural ingredients. In addition, using pulse flour in breads also provides a more balanced macro nutritional profile with a superior fiber and protein content.

Precooked flour also supplies superb stability, comparable to that of wheat flour, and is microbially safe.

Rich in lysine, pulse flour provides an amino acid balance that complements cereal grain proteins and thanks to such benefits, are ideal additions to protein-enriched baking applications. Pulse flours are also rich in slowly digestible resistant starch, which contributes to a low glycemic index.

Bakers are also interested in pulse flours as a natural, more economical and nutritious alternative to gums. Pulse fiber fortifications not only enhance dough yield, they can also modify texture, create a full-bodied mouthfeel, improve uniformity and consistency, and reduce product breakage.

Legume flours are often used as the basis for formulations that are extruded in low-pressure systems. The flour is mixed with water and other ingredients like rice flour and spices to achieve a level of dough stickiness that is suitable for extruding and will produce a texture and taste that is acceptable to consumers.

These nutritional, tasty, and convenient extruded pulse-based products offer a crunchy texture, usually in the form of snacks and breakfast cereal-type foods, are rich in protein and dietary fiber, very low in sodium and fat, and are cholesterol and gluten free.

The intolerance of gluten is predicted to increase over the years. This is driving global food manufacturers to bolster their product offerings with gluten-free  foods. Pulse flours and isolates give food producers a ready solution. Pulse ingredients also serve as an effective way to add structure and enhance the nutrition of products made with other gluten-free ingredients such as rice, tapioca, or potato starches.

Manufacturers are learning that the incorporation of pulse ingredients does not substantially raise the cost of the finished product, while offering a rich nutritional profile and making possible an ever-expanding variety of recipes. As health- and heart-conscious consumers increasingly demand a healthy options, food developers are incorporating legumes in:

• Canned soup
• Frozen soup
• Instant dry soups

Especially as a protein thickener, adding extra protein and an affordable heartiness to existing soups.