Pulses: Milling and Baking Applications.

The application of pulses in bakery items is an ideal complement to cereal and starch ingredient use in gluten-free and non-gluten-free products. The addition of pulses to cereal-based products improves nutrition by providing complimentary amino acid to cereal grains and increasing fiber and protein of gluten-free products. This review highlights milling and bakery applications of pulses. In some cases, the information available was reported three decades ago. However, many of these published documents are still relevant today and will serve as a starting point for those interested in milling and incorporation of pulses into bread. The application data for cakes and cookies is relatively new compared to milling information. In general, pulses can be milled effectively using pin, hammer, and roller mills. The resulting flours can be incorporated into bakery products as a whole flour or protein, starch, or fiber fraction. This review highlights some applications. Information regarding particle size effects of pulses in cakes and cookies has been provided. There is no general trend about the impact of particle size on bakery products given that baking systems evaluated impact how particle size influences product quality. The level of pulse fortification also impacts quality, and thus no general recommendation can be made with regard to the usage level for all bakery products. However, pulse fortification of 10% appears to produce acceptable pan breads, while 100% pulse flour can be used in cookies. Therefore, the usage level will be system dependent and research to identify optimal percentages may be needed. The applications presented in this review focus on pea, chickpea, lentil, and beans such as navy, pinto, and black. However, the use of other pulses may be suitable for bakery applications

Food Engineering at Multiple Scales:Case Studies, Challenges and the Future—A European Perspective

Abstract A selection of Food Engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure engineering is discussed by using structure formation infreezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection ofsensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for food applications. Future Food Engineering must provide solutions for sustainable food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made foods, sustainable use of resources and research at disciplinary interfaces. Modern food engineers contribute to innovations in food processing methods and utilization of structure–property relationships and reverse engineering principles for systematic use of information of consumer needs to process innovation. Food structure engineering, emulsion engineering, micro- and nanotechnologies, and sustainability of food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future FoodEngineering and novel food processes to be adapted by the food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills