Grains, Pulses, and Innovation What do grains and pulses have in common? How do they differ? Clearly they are seeds that mature on plants, and they form the basis of a plentiful food source for large sections of the human population worldwide. In their various forms they are widely cultivated, sometimes side by side. Their nutritional benefits are well documented and to some extent complementary. On the other hand, there are key differences between these two groups of important raw materials that have historically influenced the manner in which they are used for human nutrition. In this column Cauvain discusses key differences between grains and pulses as ingredients in baked products, some of the barriers to use of pulses in baked products, and keys to product innovation using grain–pulse hybrid formulations for baked products. |