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 →
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 →
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.
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 →
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