Pasta & Flatbreads - Pulse Canada

Pulse Flour ApplicationsPasta & FlatbreadLindsay Bourré, M.Sclbourre@cigi.caTechnical Specialist, Cigi

• Pulse Type• Whole or Split• Level of Inclusion• Flour Specifications– Compositional– Functional– PhysicalSelecting the RightPulse Flour

Pasta• Traditionally made with Durum Semolina– Kernel Hardness– Gluten strength– Colour• Quality Characteristics– Colour– Visual Assessment– Texture and Sensory– Cooking Quality

Processing Considerations• Flour Properties– Particle Size and Distribution– Composition• Water Addition– Pulse flours increase stickiness– Reduce amount of water added• Drying Temperature– Can affect colour of dried pasta

Pasta Containing 30%Pulse FlourProtein 1 (g)Total DietaryFibre 1 (g)Durum Semolina 9 3Whole Yellow Pea 12 6Split Yellow Pea 12 4Whole Red Lentil 13 5Split Red Lentil 13 3Navy Bean 12 6Chickpea 11 51reported on a dwb

Colour Scores of Dried Pulse PastaL* a* b*Yellow Pea 10% 70.81 6.03 48.6520% 64.65 13.72 49.3330% 60.42 18.38 46.48Green Lentil 10% 69.98 5.48 54.3520% 65.10 11.61 55.0230% 60.02 17.34 49.86Red Lentil 10% 66.04 14.3 49.2720% 61.54 22.0 50.2530% 55.96 27.7 47.99Chickpea 10% 97.48 0.72 2.0720% 91.66 9.48 -4.6830% 85.40 16.21 -9.78

Cooked Pulse PastaYellow PeaGreen Lentil

Effect of Drying Temperature

Force (g)Firmness of Pasta made with30% Yellow Pea Flour100% Durum

Pulse PastaFactors for Consideration• Nutritional Properties– Increase in Protein– Increase in Total Dietary Fibre• Flour Characteristics– Split vs Whole– Particle Size

Pulse PastaFactors for Consideration• Quality Characteristics– Colour– Texture & Sensory• Processing Parameters– Water addition– Drying temperature

Tortillas• Staple food in Mexico– Corn– Wheat• Quality Characteristics– Colour– Rollability– Texture– Sensory

Protein and Fibre Contents of25% Pulse Flour TortillasProtein 1 (g)Total DietaryFibre 1 (g)Wheat Control 4.3 0.7Whole Yellow Pea 5.4 2.4Whole Green Lentil 6.0 3.7Whole Navy Bean 5.9 2.6Whole Chickpea 5.4 2.01Reported on a dry weight basis

Processing Considerations• Flour Properties– Particle size• Water Addition– Reduce amount of water added• Mixing Time– Decrease

Colour of Tortillas Containing30% Yellow Pea FlourL* a* b*Pin Mill Coarse Split 81.8 1.5 25.6Whole 80.3 1.6 25.0Pin Mill Fine Split 81.5 1.3 26.5Whole 80.5 1.6 24.7Roller Split 81.5 1.3 25.4Whole 80.6 1.6 23.9Hammer Split 81.7 1.6 24.7Whole 79.9 1.5 23.7Stone Split 81.4 1.7 24.9Whole 79.7 1.5 24.2

Rollability of 30% YellowPea Flour TortillasBest

Firmness of 30%Yellow Pea Flour Tortillas

Pulse TortillasFactors for Consideration• Nutritional values– Increase in Protein– Increase in Total Dietary Fibre• Flour Characteristics– Particle Size

Pulse TortillasFactors for Consideration• Quality Characteristics– Colour– Texture & Rollability• Processing Parameters– Water adjustment

Pita Breads• Popular bread product in Middle Eastern,Mediterranean and Balkan cuisines– Wheat• Quality Characteristics– Colour– Texture– Pocket Properties– Sensory

Nutritional Information of PitasContaining 25% Pulse FlourProtein 1 (g) Total Dietary Fibre 1(g)Wheat Control 4.8 0.8Whole Yellow Pea 6.2 2.8Whole Green Lentil 6.8 4.2Whole Chickpea 6.1 4.21Reported on dwb

Colour of 30% YellowPea Flour PitasL* a* b*Pin Mill Coarse Split 76.19 2.37 31.10Whole 75.70 1.94 33.85Pin Mill Fine Split 74.62 2.43 29.56Whole 75.38 2.19 32.96Roller Split 76.12 1.83 32.28Whole 75.82 1.74 32.54Hammer Split 75.73 2.55 32.14Whole 73.80 2.79 30.96Stone Split 74.24 2.92 31.90Whole 74.13 2.22 33.35

mmPocket Height of 30% YellowPea Flour Tortillas

Pita BreadFactors to Consider• Nutritional Properties– Increase in Protein– Increase in Dietary Fibre• Quality Characteristics– Colour– Texture– Pocket Height• Baking Time– Decrease

Summary• Pulse flours can be successfully included inpasta and flatbread formulations to increasenutritional properties• Not all pulse flours are the same– Physical Properties– Compositional Properties– Functional Properties• Adjustments will need to be made to productformulations and processing methods