Project Number: 2090-43440-008-005-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 15, 2022
End Date: Sep 14, 2025
The objectives of this cooperative agreement are to study the functionality and nutrition of pulse flour, wheat flour, and various blends of the two. Greater understanding of these factors will allow for the increase in pulse consumption and a more well-rounded protein profile of popular foods.
The milling performance and flour functionality of pulses will be evaluated in consultation with the ARS Principle Investigator and published literature. In addition, the properties of wheat flour will be examined to try to leverage the benefits of pulse flour in functionality and nutrition to create products with well-rounded protein profiles that are commercially acceptable in the baking industry. Traits of immediate interest are: pulse milling properties and fractionation, pulse starch damage, pulse flour water absorption, pulse-wheat flour blend properties.