Abstract
ABSTRACT The food industry is increasingly exploring alternative protein sources, like pulses, to replace animal proteins in human diets. This review investigates the diversity of proteins in pulses and their extraction methods, which significantly affect their functional properties. Understanding these techniques is crucial for optimizing the use of pulse proteins in food products, especially in enhancing the nutritional value of baked goods. However, incorporating pulse proteins can impact processing properties, affecting viscosity, rheological behavior, dough volume, and sensory characteristics. This review provides a comprehensive overview of pulse protein extraction, functional properties, and their effects on baked products.
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