date:Nov 07, 2018
al, grits and flakes. It can be used in artisan breads, bars, cereals and crackers.
Combining nutrient-rich grains such as quinoa, amaranth, teff, rye, barley and spelt with pulses like lentils, chickpeas and dried peas is an increasingly common approach to boost the protein content of baked goods.
Grains are generally lacking a couple of essential amino acids, such as lysine and threonine, said Angela Ichwan, senior director and technical solutions for The Annex by Ardent Mills. By adding pul