{"id":3990,"date":"2021-01-05T15:10:40","date_gmt":"2021-01-05T15:10:40","guid":{"rendered":"https:\/\/www.cerealveneta.it\/product-with-pulse-flours\/"},"modified":"2021-01-15T15:22:08","modified_gmt":"2021-01-15T15:22:08","slug":"product-with-pulse-flours","status":"publish","type":"page","link":"https:\/\/cerealveneta.it\/en\/product-with-pulse-flours\/","title":{"rendered":"Product with pulse flours"},"content":{"rendered":"

Can I use pulse flours <\/strong><\/span>without giving too much green taste to my final product?<\/h1>\n<\/div><\/div>

Legumes are the main raw material when replacing animal protein as they contain more protein than most commonly-used grains. By varying between different raw materials, it is possible to compensate for the low biological value of other plant-derived products.
\nIn addition, legumes and pulses are low on the glycaemic index, meaning consumers can eat legume-based products without a spike in blood sugar.
\nThe critical factor that usually limits their consumption, however, is the presence of sensory aspects that are unaccepted by some consumers.<\/p>\n

Via the Maillard reaction, semi-finished pulse products made by CerealVeneta<\/strong> feature aromatic molecules that mask their grassy aromas, increasing their acceptance among consumers.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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Some solutions for your need<\/h5>\n<\/div><\/div>