date:Jan 15, 2013
xture attributes.
In addition, the protein quality of wheat pastas (100% durum wheat) is improved with the addition of 25% lentil flour. Overall protein quality increased 25% from 11.7 to 14.7 and PDCAAS from 0.43 to 0.71thus allowing a good source of protein label claim and a 100% increase in fiber content.
Health benefits of pulse ingredients are also being tested when processed into commercial food products. Studies of noodles formulated with coarsely and finely ground pulse flours (navy be