Canadian International Grains Institute

Author Archives: Heather Maskus

About Heather Maskus

Heather has been working to enhance marketability of pulses for almost 5 years. During her graduate studies at the University of Manitoba, Heather worked to develop convenient food products using dried field peas as a major ingredient as her M.Sc. thesis project. Heather was then employed at Pulse Canada as Food Innovation Project Manager. With the desire to work more closely with pulses in food development, Heather began working at the Canadian International Grains Institute as Project Manager, Pulse Flour Milling & Food Applications where she is now managing the Pulse Flour Milling & Utilization Project to better understand the effect of milling methods and treatments on the functionality of pulse flours in food product applications.
contact email: hmaskus@cigi.ca
28
Sep
2012

Advancing Pulse Flour Knowledge – The Pulse Flour Milling Project New research is revealing how pulses – peas, beans, lentils and chickpeas – can be used in different food product applications such as pasta, noodles, baked goods, snacks, tortillas, extruded products and more. Through the Pulse Milling and Utilization Project, the Canadian pulse industry is … continue reading →

12
Jun
2012

The bi-annual Canadian Institute of Food Science and Technology meeting was held in Niagara Falls ON, May 27-29, 2012. The meeting featured the best of the Canadian food industry including all members of the food value chain. A session specifically on pulses as ingredients, co-ordinated by the organizers, highlighted the use of pulses as flours, proteins … continue reading →

05
Jun
2012

This week Cigi’s pulse department is touring southern Saskatchewan in and around Regina and Saskatoon to connect with the pulse industry. By meeting with members of the value chain, Cigi is identifying areas of opportunity for Canadian pulse quality development.

13
Mar
2012

The Cigi Pulse Flour Milling and Utilization Project is phasing into its stages of prototype development. An excellent way to test the variability of pulse flours milled using different methods (hammer milling, roller milling, pin milling and stone milling) is to use the different flours identically in a standardized food formulation. Here in Cigi’s Test … continue reading →