Pulses and Pulse Ingredients

Heather Maskus works at the Canadian International Grains Institute as Project Manager, Pulse Flour Milling & Food Applications where she is now managing the Pulse Flour Milling & Utilization Project to better understand the effect of milling methods and treatments on the functionality of pulse flours in food product applications. Previously she was the Director -Food Innovation at Pulse Canada, Winnipeg, MB, Canada. Mehmet Tulbek is the Director of Research and Development at AGT Food and Ingredients Inc., one of the world's largest specialist pulses product developers. He is responsible for all new application and product development within the company, as well as ingredient and technology development. He also has responsibility for regulatory and compliance affairs. Previously he was Technical Director of the Northern Crops Institute at North Dakota State University, Fargo, ND, USA.

Part I: Pulses: Processing, Testing and Quality 1. Introduction to Pulses 2. Ingredient Processing - Milling 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