Pulse processing includes dehulling, milling, wet and dry fractionation. Processing methods can impact quality and functionality of the ingredients produced.
Pulses like peas and lentils are high protein starting material for plant-based proteins. Both protein isolates and protein concentrates are available.
Pulse flours leverage the strong nutritional profile of the whole pulse seed. The milling method and configuration will impact final flour quality and functionality.
Pulses are a rich source of soluble and insoluble fibre. Fibres can improve the nutritional profile of food products and provide functional advantages.
Starch is the major component of pulse seeds. Unlike most starch sources, pulses contain higher amounts of amylose which provides benefits like a lower glycemic index.