A new research project out of Michigan State University’s Food Legume Quality Genetics Research Lab is studying the quality of beans and pulses for use as a flour ingredient.
The survey is directed to food industry professionals who use any type of pulse flour in their products. According to researchers, the objectives are to:
- Identify the food industry’s interest and experience with pulse flours.
- Improve characteristics of alternative flours made from beans, peas, chickpeas, and others through crop breeding.