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 working to better understand the influence of milling technology on pulse flour quality and their implications on food product development. This project aims to expand pulse ingredient options, increase industry expertise and overcome food formulation challenges. This live webcast is targeted at food industry professionals in food technology, research, product development, quality assurance and marketing.
Participate on October 18th to learn about:
- The Cigi Pulse Flour Milling Project
- How milling technology influences pulse flour quality
- Compositional and functional properties of pulse flours
- Optimizing pulse flour performance in a variety of food product formulations
Presenter: Heather Maskus, M.Sc
Thursday, October 18th, 2012
10:00 to 11:00 am CDT
Funding for this project has been provided by the Canadian Special Crops Association, Saskatchewan Pulse Growers, Alberta PUlse Growers and by Agriculture and Agri-Food Canada through the Canadian Agricultural Adaptation Program.