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Applications of pulses as gluten-free ingredients
L. MALCOLMSON (1), C. Peterson (2). (1) LM Food Solutions, Winnipeg, MB, Canada; (2) SunOpta Ingredients Group, Edina, MN, U.S.A.

The market for gluten-free foods and beverages reached $4.2 billion in 2012 and is projected to exceed $6 billion in 2017. With growing demand for gluten-free products there is a need to find ingredients that deliver improved end-product quality since many gluten-free baked goods tend to be bland, dry and crumbly with shortened shelf-life. For individuals who do not consume gluten, there is a need to provide healthier options since many gluten-free products have low levels of protein, fiber, iron and B vitamins. Pulse flours are ideal for developing healthier gluten-free baked goods since they are low in fat and high in protein, fiber, iron, folate, calcium and other minerals. Pulse flours also exhibit functional advantages including greater water absorption and foaming properties than other gluten-free ingredients. Pea, bean, chickpea and lentil flours were used to formulate a wide range of gluten-free bakery products including muffins, waffles, cookies, cakes, pizza crusts, and flat breads. In all cases, the nutritional properties and end-product quality was improved compared to products made with standard gluten-free ingredients.

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