Pulse flours —derived from chickpeas, lentils, beans, and peas—are emerging as a game changer in culinary innovation.
These flours are only enhancing traditional dishes but are also being used in unexpected ways, such as in brownies and vegan meat substitutes, propelling them to the forefront of dietary trends.
Chitra Sivakumar, along with her team of researchers at the University of Manitoba, is delving deep into the properties of pulse flours to unveil their full potential.
By examining over 60 different flours from four types of pulse crops, their research aims to understand the impact of milling processes on these nutrient-rich flours.
Using advanced technology like ultrabright synchrotron light, they have gained insights into how proteins and starches interact at a molecular level, observing the structural changes and damage incurred during milling.
This research is vital as pulses are not just nutritional powerhouses, high in protein and fibre, but are also environmentally friendly.
Pulse Canada notes that cultivating pulses on 10 million acres can sequester about 4.1 million tonnes of CO2 annually—equivalent to the emissions from 1.2 million passenger cars. This makes pulses a preferred choice for both health-conscious consumers and environmentally aware producers.
The insights gained from Sivakumar’s research could lead to more efficient milling techniques, improving the texture and nutritional content of pulse flours.
This in turn can expand their use in various culinary applications, making our diets more diverse and sustainable. As the demand for sustainable and nutritious food solutions grows, pulse flour stands out as a promising ingredient that supports both our health and the planet.
Small Farm Canada recently posted a list of Craft Flour Mills in the resources section of our website, we are not aware if any of them carry pulse flours, but they would be a good place to start looking.