USA - The baking industry is buzzing with a new golden technique - roasting pulses like peas, lentils, and chickpeas before milling them into flour.

This innovative approach addresses the growing consumer craving for high-protein baked goods without the usual downsides—sticky, unmanageable dough and a decline in taste acceptability.

Why the hassle with pulses? Incorporating these proteins often disrupts the gluten matrix in traditional dough, leading to less-than-ideal texture and form.

The solution seems to lie in a pre-baking heat treatment. Roasting, specifically, has come into the spotlight for its ability to not just preserve, but enhance the baking-friendly characteristics of pulse-based flours.

But it's not as simple as throwing pulses into the fire and calling it a day. The process demands precision—optimal results have been noted at specific roasting conditions, around 150°C for a sweet spot of 10 to 20 minutes.

This careful calibration prevents protein loss while purifying the flour, reducing unwanted carbohydrate and lipid interference.

Beyond improving flour quality, roasting is a practical answer to health concerns too. A minute at a mere 80°C effectively neutralizes natural compounds in pulses that hinder protein digestion.

More intense roasting conditions that alter protein structures have a silver lining—they make these proteins less intrusive to gluten formation, allowing bakers to increase pulse flour in bread without sacrificing quality.

Several trials affirm roasting's superiority over other treatments like sprouting or boiling, particularly in enhancing loaf volume and sensory appeal.

Hence, through meticulous roasting, the baking industry can satiate the contemporary demand for protein-rich, flavorful baked goods.

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Photo by: Unsplash (Jeremy Yap)