Pulses can be milled into flour and used like cereal grains.
Free of the 14 main allergens, they offer nutritional and functional advantages compared with other GF ingredients. Pulses are a good source of protein, complex carbohydrates, fibre, B-vitamins and minerals, and contribute to slow glucose release.
Pulse proteins have good emulsion and gelling capabilities. Pasting and gelatinisation temperatures of pulses are typically higher than wheat; and they tend to have higher water and oil holding capacity, so recipes need to be optimised.
Tiia Morsky, senior cereal scientist, Campden BRI
Campden BRI provides technical support to the food, drinks and allied industries worldwide. Its activities are built on a programme of industrial relevant research and innovation steered by industry. See campdenbri.co.uk or telephone 01386 842000