| Crop | Dry Bean, Faba bean, Pea |
|---|---|
| Start Date | 2015 |
| End Date | 2017 |
| Principal Investigator | Frohlich, Peter, CIGI |
| MPSG Financial Support | $53,458 |
| Total Project Funding | $53,458 |
| Report | Cigi-Final-Report-Influence-of-pre-milling-thermal-treatments-March-2017 |
Research Objectives
- Determine the effects of pre–milling thermal treatments on the compositional and functional properties of pulses as they relate to baked product applications
- Assess the efficacy of incorporating thermally treated pulse flours into baked product applications with a focus on flavour and overall end product quality
- Transfer the knowledge generated from this project to the food industry to ensure an increased utilization of pulse flours in baked product applications
Project Description
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, undesirable beany off-flavours found in these crops are a major obstacle to the wide spread adoption of these ingredients by food processors. Cigi has been utilizing pulses as food ingredients for a decade and is currently investigating the use of pre-milling seed treatments to address the flavour issues of pulses to increase their level of appeal to food processors. The proposed study will investigate the effects of pre-milling thermal treatments and their role in the deactivation and/or augmentation of beany off-flavours of pulses when used as ingredients in baked product applications.