Pulses, including chickpeas, lentils, and peas, have long been dietary staples across various cultures. Beyond their traditional uses, these versatile legumes are now making significant inroads into the baking industry. Pulse flours derived from these seeds are transforming baking by enhancing nutritional profiles, improving functional properties and aligning with sustainable practices.
Incorporating pulse flours into baked goods offers a substantial boost in protein and fiber content. For instance, lentil, green pea and lupin flours provide higher levels of protein and fiber compared to whole wheat flour, according to Today’s Dietitian. This makes them excellent alternatives for health-conscious consumers seeking nutrient-dense options. Pulse flours contribute to improved texture, moisture retention and extended shelf life in baked products. Their unique properties enhance dough hydration and fermentation, leading to desirable crumb structures and mouthfeel. Plus, the versatility of pulse flours allows for their inclusion in a variety of recipes, including cakes, muffins and cookies.
Pulses are still considered a niche agricultural crop, with global production estimated at around 100 million tonnes per year. However, a recent Rabobank report suggests they have the potential to expand into a more widely grown and distributed commodity.
According to Vito Martielli, Rabobank’s senior grains and oilseeds analyst, demand for pulses is rising, largely due to their environmental benefits. These include their ability to naturally improve soil health and reduce greenhouse gas emissions. The report highlights pulses as a key player in promoting more sustainable agricultural practices.
According to the International Grains Council (IGC), dry peas, chickpeas and lentils collectively account for 68% of the total global trade of pulses.
Recognizing the transformative potential of pulses in baking, DakotaMB offers a comprehensive line of specialty milled pulse products. Offerings include flours and cuts from a variety of pulses:
Beans: Dried bean usage in the packaged food industry has skyrocketed as manufacturers seek to develop gluten-free bakery foods and plant-based breads.
Chickpeas/Garbanzo Beans: Chickpeas are round and beige with a satisfying, nutty flavor. They are used in countless food applications, either as a whole ingredient or milled into a flour or cut.
Peas/Lentils: Pulse flours such as these can increase the protein content of grain-based foods.
These ingredients are suitable for a wide range of applications, from enhancing whole wheat bread to creating innovative snack foods and plant-based meat alternatives. DakotaMB's expertise in specialty milling ensures that our pulse flours meet the highest standards of quality and functionality. By collaborating closely with bakeries, snack producers and food processors, DakotaMB assists in developing products that leverage the nutritional and functional benefits of pulses.
Contact us for more information on incorporating pulses into your next new product development.
