• Chickpeas
• Lentils
• Peas
• Processing
• lentils
• peas
• chickpeas

Objective

To develop a pulse database that can be used across all sectors of the food industry; to explore uses of pre-ferment technology in baking on the functionality and end product quality of doughs containing pulse flours; to develop pulse based bakery products that meet specific health & nutrition such as high protein, high fibre, lower gluten, gluten free, lower carbohydrate, resistant starch, lower calories, and reduced fermentable sugars.

Outcome

o Micronization (105 - 110°C) of peas produced flours with good functionality and baking properties. o Pre-germination of peas negatively affected flour properties; flour had higher starch damage and water absorption capacity, lower pasting/poor dough quality. o Micronization and pre-germination were successful in reducing the strong aroma and flavour. Bread made with heat treated whole peas and split peas had lower intensities of aroma, pulse flavour and aftertaste and an increase in overall acceptability. Bread made with pre-germinated peas had improved aroma and flavour but lower bread scores and loaf volume. o All of the breads made with roasted pea flours had better colour and crumb quality, had more acceptable flavour properties in both consumer and trained sensory panels than with untreated peas. o Pulse flours with a finer particle size produced bread with high quality scores, although firmer, there was no effect on sensory properties of the bread. o Bread made with fermented Kabuli chickpea flour at inclusion levels of 35% and 45% ferment had the most acceptable sensory properties.

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