Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, mainly because the gluten-free market is growing as consumers look to avoid the ingredient due to gluten intolerance or general dietary preference.
Industry is adapting to the current health trends which is why chickpeas, beans, peas and lentils are becoming more and more an ideal choice of ingredient for the bakery industry, not only because of the gluten free component but also because of the high protein, fiber and nutritional content.
Read the full story here: http://www.bakeryandsnacks.com/Ingredients/Pulses-in-bakery-Consumers-ready-for-protein-fiber