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doi:10.1094/CFW-59-1-0038 | VIEW ARTICLE

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Grains and Pulses in Baking

Stanley P.Cauvain

BakeTran, Witney, U.K., spc@baketran.demon.co.uk. Cereal Foods World 59(1):38-39.

Although wheat tends to dominate our thought processes associated with the manufacture of baked goods, other grains and pulses, including rye, barley, and oats, have many uses in baking as well. Rye breads have a distinctive texture and flavor compared with wheat breads, and over time there have been attempts to modify the qualities of rye breads to more closely resemble those of wheat breads (e.g., development of triticale). There currently is increased interest in alternative grains and pulses that do not form gluten for use in an expanding array of gluten-free products. In addition, malted barley has been used by bakers as dough and bread improvers. Identification of the nutritional and therapeutic benefits of oats has helped expand its use in mainstream baking. Pulses are a good source of protein and are also rich in oligosaccharides and dietary fiber, including soluble fiber. Historically, humans have exploited the nutritional benefits of grains and pulses, and new applications are always being sought. Composite flours—combinations of wheat with local grains and pulses—are also used to help meet the demand for grains in regions of the world where growing wheat is difficult.



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