Pulses for bread fortification: A necessity or a choice?

摘要

Background: Pulses are an affordable source of carbohydrates, dietary fiber, vitamins, minerals, phytochemicals, and particularly proteins. These nutritious seeds greatly contribute to food security, sustainable agriculture, biodiversity and environmental changes mitigation. Pulses are, indeed, a protein source with low carbon and water footprints. Interest in the use of pulses and their by-products in bread formulation has been mounting in recent years due to their high nutritional and functional values. Bread is one of the oldest and most consumed food worldwide, but it has an unbalanced amino-acids profile.