Gluten is a very important factor for traditional bread contributing to both the nutritional value and baking quality. In bread, wheat gluten makes up 75-85% of the total protein, so when taking out the gluten containing flours and replacing them with other flours and starches it can often result in bread with low nutritional value. However, there are numerous ingredients that can improve the nutritional quality in gluten-free bread.
Gluten-free bread is often made with processed flours and starch-based flours, which have a poor nutritional value. To counteract these shortcomings, pulses such as fava beans, lentils and chickpeas can be added to the formulation, significantly enhancing the nutritional value. From nature, pulses have a high content of protein and fibre.
INNOSENSE pulse flours can enhance traditional gluten-free breads to make them more appealing to the health-conscious consumer thanks to the nutritional and health-promoting features of pulses and their functional properties.
The pulse flours are stabilised and treated thermally (precooked) to reduce any bitterness often found in legumes. This thermal treatment also brings functional properties in the form of improvement of dough yield, better dough machinability (less sticky dough), a more open crumb structure, and improvement of colour development. In addition, the precooked pulse flours have excellent moisture retention and increased shelf life.
Toasted broken chickpeas and toasted red lentils are another option to improving the nutritional value in gluten-free baked goods, adding crunchiness and texture to bread, biscuits, cereal bars in addition to proteins, fibres, and minerals. Toasted pulses are particularly suitable as bread topping where they add crispiness and flavour, but they can also be used as inclusions to add texture.
Extruded pulses are also a great solution for adding nice texture to gluten-free baked goods while also providing plant-based proteins, fibres, and minerals.
The Pep’s Balls extruded pulses are all clean label and gluten-free. The range consisting of Pep’s Balls Chickpea, Pep’s Balls Pea & Faba Bean, and Peps Ball Red Bean & Pea are easy to use and excellent as inclusion ingredients in gluten-free bakery bringing protein enhancement and contributing a good mouthfeel.
Pulse flours: Faba bean flour – Red bean flour, Chickpea flour – Yellow lentil flour – Red lentil flour – Green pea flour.
Pep’s Balls: Chickpea: Chickpea flour – Pea & Faba Bean: Pea protein, Fava bean concentrate – Red Bean & Pea: Red bean flour, pea protein
Toasted pulses: Chickpeas – Red lentils
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