Under the Advancing Pulse Flour Processing and Applications project, we are continuing the development and optimization of pulse flours as high-quality food ingredients to further their commercial use in pulse-based products. Cigi is working as a technical partner with Pulse Canada, industry members, universities and food development centres to provide its expertise and knowledge in developing practical product applications and processing solutions to enhance the value of Canadian pulses.
Pulses are an excellent source of nutrients when incorporated as ingredients in processed food products. Interest from food processors to use these ingredients in food products is high, however beany off-flavours hinder wide spread adoption of these ingredients. This study will investigate pre-milling thermal treatments and their role in the deactivation and/or augmentation of undesirable beany off-flavours of pulse flours focused in baked product applications.
Together with industry partners, universities and Canadian Food Tech Canada Centres, Cigi is creating a better understanding of the potential of pulse flours as functional food ingredients in gluten-free product applications under the Development of Gluten-Free Products Using Pulse Ingredients Project.
Pulses are the dry edible seeds of legume crops which include peas, beans, lentils and chickpeas. Rich in fibre and protein, pulses have high levels of minerals such as iron, zinc, and phosphorous as well as folate and other B-vitamins. Turning these highly nutritious crops into healthy, functional flour ingredients is the goal of the Pulse Milling and Flour Utilization Project, now underway at Cigi.
In 2006, Cigi partnered with the Saskatchewan Pulse Growers (SPG) and the Manitoba Pulse and Soybean Growers (MPSG) to undertake processing and value-added research on pulses. The overall goal of this research was to enhance Canada’s image as a supplier of quality pulses and to support the domestic industry in value-added initiatives. In 2010 funding for the project was renewed for an additional five years.