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... due to the high price and falling supply of semolina and other gluten rich flours, in some parts of the world pasta’s have been partially or totally substituted with other flours, including as ordinary wheat flour, corn, rice, oats, legumes or pea flours

... emsland group has developed a new range of clean label potato and pea starches that can be used in a range of food applications in place of modified starch ... the two starches available now – one based on pea and one on potato – and the choice between them depends on the precise formulation requirements

... acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new study ... the authors, in findings published in the international journal of food science and technology , found the reduction of acrylamide in white bread using pea flour ( p ... sativum ) was not significant but that the acrylamide level can be reduced by supplementation with 5 per cent pea flour in wheat bran and wholegrain breads ... objective the authors of this study said their aim was to investigate the effect of pea-originated asparaginase on acrylamide content, colour and sensory properties of white wheat, wheat bran and whole-grain wheat breads ... method two-day germinated pea flour was used at 0 per cent, 1 per cent, 3 per cent and 5 per cent levels for each bread type, said the researchers ... the authors found that pea-originated asparaginase enzyme was dependent upon the presence of potassium ions for activity and maximum activity was obtained at potassium concentrations above 20 mm ... acrylamide analysis was performed with liquid chromatography–mass spectrometry, and other than colour, sensory properties of the breads were evaluated to determine the effects of pea flour substitution on consumer acceptability ... results the authors said that their study showed reduction of acrylamide in white wheat bread was not notable and, in fact, the addition of pea flour decreased its sensory attributes ... however, they determined that acrylamide levels can be reduced by 57 per cent and 68 per cent with the addition of 5 per cent pea flour in wheat bran and whole-grain wheat breads, respectively, without any negative impact on appearance, texture and flavour ... the researchers found that while the addition of more than 5 per cent pea flour to dough might cause a more dramatic reduction of acrylamide, it could impact negatively on the rheological and sensory properties of bread

... didier videau, development director from roquette’s nutrition business unit says this could change in time, as roquette presents a pea-protein based milk alternative to clients at hie 2010 ... traditionally, pea protein has been criticised for its ‘off’ taste, but videau explains that the vegboost concept uses “breakthrough” technology to counter this, and is non-gm, non-allergenic and high in fibre

... they focused on quorn (mycoprotein and egg white, pieces and mince), tofu strips (soy bean curd and olive oil), tivall stir fry pieces (soy, egg and pea proteins, vegetable oil), goodbite chicken style (soy, egg and wheat proteins), and vivera vega stir fry pieces (soy protein and olive oil)

... the company said that maqui berry provides over 10 times the anti-oxidant value of the acai berry, and protein plus is pure protein provided naturally from brown rice & pea protein

... a new variety of field pea with improved disease resistance and higher yields will be unveiled when the university of sydney’s plant breeding institute hosts the sustainable futures forum and field day at narrabri on wednesday 29 september

... functional properties the new study aimed to compare the functional characteristics of fg, gg, and lbg in pea-rice blends – testing their functional properties as part of a nutritional snack product ... the research found that the addition of the gums (gg, lbg and fg) altered the physicochemical and nutritional quality of the extruded pea-rice snack products

... the researchers claim to have produced a high quality analog by extruding pea protein isolate at 92 percent protein, vital wheat gluten at 80 percent protein, and potato starch at high moisture levels

... pea protein is gaining in popularity, with new product launches containing the ingredient up 21 per cent in 2009 over the previous year, according to data from mintel’s global new products database ... belgium-based pea protein supplier cosucra groupe warcoing, which markets its pea protein ingredients under the pisane brand, attributes this surge in popularity to the convergence of a number of factors, including increased interest in vegetarian protein sources, rising awareness of food sensitivities, and a desire among many european consumers to avoid genetically modified (gm) ingredients ... there were nearly 160 product launches containing pea protein in 2009, according to mintel figures, reflecting a general upward trend in use of the ingredient over the past decade ... in 2000, fewer than 10 products were launched containing pea protein