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US Dry Pea & Lentil Council > News/Media > News

Baked goods may boost pulse demand

Pureed pulses and pulse flour are showing up in baking recipes as supplements to wheat flour. It's still a fairly new application but Ali McDaniel, food marketing manager for the USA Dry Pea & Lentil Council in Moscow, Idaho, said the use of pulses in baking is on the rise.

"They're looking for healthier products," McDaniel said. "Using these types of flours is a way they can increase the nutrition of products they already had."

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