date:Jun 15, 2012
A study set to be published in the Journal of the Science of Food and Agriculture looked at replacing regular wheat flour with pulse flours milled from green lentils, navy beans and pinto beans.
The objectives were to determine the most suitable pulse flour for wheat flour substitution in pita bread, to determine the optimum level of incorporation of pulse flours for acceptable quality and to evaluate the effect of particle size on product quality.
The Canadian researchers, led by Yulia Borsuk