Pulses and Pulse Ingredients: Processing, Technology and Product Development provides a complete and comprehensive overview of pulses, with coverage from raw ingredients, to developed products. Divided into two main sections, the book opens with coverage of the processing of pulses. It begins at ingredient processing, with a focus on milling and fractionation, also covering the composition of pulse ingredients and pulse and pulse ingredient testing. In addition, readers will find sections on raw ingredients that can be derived from pulses, with separate chapters covering whole pulses, pulse flours, starches, proteins and fibers. Final sections cover technology, challenges and potential resolutions.
As pulses are one of the hottest topics in cereal and grain science, this book, written by industrial researchers working at the cutting-edge of pulses and pulse ingredients, brings practical applied knowledge on this rapidly expanding field. It is essential reading for cereal and grain science academics and postgraduate students and industrial product developers in cereal and grain companies.
- Contains coverage of pulse processing, testing and quality insurance
- Provides extensive coverage of the raw ingredients derived from pulses
- Includes detailed information about the products that can be developed from pulses
- Provides coverage of equipment and the role of technology in pulse processing
Table of Contents
Part I: Pulses: Processing, Testing and Quality 1. Introduction to Pulses 2. Ingredient ProcessingMilling and Fractionation 3. Composition of Pulse Ingredients 4. Pulse and Pulse Ingredient Testing 5. Overview of End Use Quality with Pulses and Pulse Ingredients 6. Economic Aspects of Using Pulses in Product Development
Part II: Pulse Products: Processing, Technology, and Applications 7. Whole Pulses
Dry Pulses, Soups, Hummus, Canned Goods, Fried and Roasted Snacks 8. Pulse Flours
Bakery, Meat Applications and Snacks 9. Pulse Starches
Asian Noodles, Pasta, Snacks and Pet Food 10. Pulse Proteins
Beverages, Dairy, Egg Replacement, Meat and Pet Food 11. Pulse Fibers
Bakery, Snack and Pet Food 12. Conclusions and Future Direction
