Pulse Flour Analysis BAKERpaper

Pulse flours are emerging as innovative alternatives to wheat flour in baked goods, driven by health trends and environmental considerations. Rich in protein, fiber, and essential nutrients, pulses also contribute to sustainable agriculture by enhancing soil fertility. However, their lack of gluten presents challenges, such as changes in dough behavior, texture, and flavor. This paper explores the functional properties of pulse flours, their impact on baking performance, and the tools available, like the Mixolab 2, to evaluate their quality and optimize formulations. By understanding these factors, bakers can confidently incorporate pulse flours to create nutritious, high-quality products.