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Processing Information and
Technical Manual

  • Technical Manual /
  • Appendices and References

Index

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  • Introduction
  • Acknowledgements
  • Chapter 1: Introduction
    • What is a Pulse?
  • Chapter 2: General Properties
    • General Properties
    • General Properties of Dry Peas, Lentils & Chickpeas
    • Dry Peas
    • Lentils
    • Chickpeas
    • General Information
  • Chapter 3: Production
    • Production
    • Introduction
    • Lentils
    • Deterioration
    • Dry Peas
    • Standards and Procedures
    • Legumes
    • Chickpeas
  • Chapter 4: Processing
    • Introduction
    • Milling
  • Chapter 5: Applications
    • Applications
    • Introduction
    • Specifications of Raw Materials
    • Physicochemical and Functional Properties
    • Typical Processor Specifications
    • Canning
    • Roasted Pulses
    • Fried Pulses
    • Freezing
    • Split and Dehulled Pulses
    • Fractionated Pulses
  • Chapter 6: Non-Traditional Applications
    • Non-traditional Applications
    • Introduction
    • Health & Application
    • Starch
  • Chapter 7: Functional Ingredients
    • Functional Ingredients
    • Introduction
    • Nutrition & Market Demand
    • Applications
    • Baked Goods
    • Yeast Fermented Bread
    • Chemically Leavened Goods
    • Gluten Free Baking
    • Snacks
    • Extruded Products
    • Cereal and Energy Bars
    • Pasta/Noodles
    • Baby/Weaning Foods
    • Protein: Meat Analogue and Enhancer
    • Starch: Noodles
  • Appendices and References
    • References
    • Appendix A: USDPLC Staff Directory
    • Appendix B: Production Tables
    • Appendix C: Formulations
    • Appendix D: Suppliers

References

Read More

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  • References <
  • Appendix A: USDPLC Staff Directory <
  • Appendix B: Production Tables <
  • Appendix C: Formulations <
  • Appendix D: Suppliers <

Sponsors

USA Pulses American Pulse Association USA Dry Pea & Lentil Council

USA Pulses

USA Dry Pea and Lentil Council American Pulse Association

The USA Dry Pea & Lentil Council and the American Pulse Association represent the dry pea, lentil, dry bean, and chickpea industry in the United States. Also known as “pulses” these crops are nutritional powerhouses packed with protein, fiber, and other essential nutrients. Pulses are versatile in all kinds of recipes. As an added benefit, dry peas, lentils, beans, and chickpeas are a sustainable crop that benefits the soil and work well in many crop rotations. So, pulses are a terrific crop to grow, and eat! Check us out on Facebook @usapulses!

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