Peas and beans
Pulse-based products are another option. “We have a variety of pulse flours that provide added benefits in terms of protein and fiber content,” said Ricardo Rodriguez, bakery and confectionery manager, Ingredion Inc., Westchester, IL. “They are sourced from non-genetically modified pulses and are hypoallergenic, low in fat, low glycemic and a source of many essential micronutrients.”
The range includes fine-particle flours made from faba beans (also called fava beans), chickpeas, yellow lentils and yellow split peas. These flours contain the highest protein content of the range. “Their fine particle size and high protein content make them suitable for protein enrichment in a wide range of baked goods,” Mr. Rodriguez said.
There also are coarse-particle flours made from chickpeas, yellow lentils and yellow peas. These flours have high protein content, and their bigger particle size makes them appropriate for extruded snacks and cereals.
“And there are very fine-particle flours made from faba beans, yellow lentils and yellow peas,” Mr. Rodriguez continued. “These flours have the highest starch content of the range, which makes them the best choice for texture improvement in bakery, snacks, batters, breadings and pasta products.”
Ingredion was able to substitute faba bean and lentil flour systems for the wheat-containing ingredients in a cookie application without having to make any formulation or processing adjustments, according to Mr. Rodriguez. “At the same time, we were able to improve the nutritional profile of the cookie by reducing calories, fat, carbohydrates and sugar while still maintaining texture and eating quality,” he added.