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Processing Information and
Technical Manual
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
Welcome to the USA Pulses Technical Manual
Athena Vegetable Lentil Soup