Use of pulse ingredients to develop healthier baked products.

摘要

Interest in the use of pulse ingredients in food formulations is growing, primarily because of their nutritional properties but also because they exhibit good functional propeties and are gluten free. This article discusses the suitability of pea fibre and pulse meal for use in bakery products. Aspects considered include: use of pulse meal in tortillas, crackers and pita breads; use of pea fibre in tortillas and bagels; and use of pulse meal in gluten free pizza crusts and cookies.