The production and characterisation of value added pulse flakes

Stephen Cork, Christopher Blanchard, Asgar Farahnaky, John Mawson

Research output: Book chapter/Published conference paperConference paperpeer-review

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Take home messages: For pulses to play a role in sustainable and healthy food systems, key constraints through innovations in pulse-based food processing need to be addressed. Research into material properties of pulses may reduce costly trial-and-error product development for ready to eat products. Current research focus is to quantify how pre-treatment, forming and secondary processes affect flaking performance and product quality of pulse flakes.
Original languageEnglish
Title of host publicationProceedings from the GRDC Grains Research Update, Wagga Wagga
Place of PublicationAustralia
Number of pages5
Publication statusPublished - 13 Feb 2018
EventGRDC Grains Research Update (Wagga Wagga) - Joyes Hall, Charles Sturt University, Wagga Wagga, Australia
Duration: 13 Feb 201814 Feb 2018 (Conference website) (Conference brochure/program)


ConferenceGRDC Grains Research Update (Wagga Wagga)
Abbreviated titleStrategic Steps - Enduring Profit
CityWagga Wagga
OtherEnsuring growers, advisors and industry stakeholders are informed about the latest research and development outcomes in their quest to improve on-farm profitability is a key role of the annual Grains Research and Development Corporation (GRDC) Updates. The GRDC Updates deliver research direct to growers, agronomists and industry. This year the Updates will offer information from the latest research and development from short- and medium-term investments that address on-farm priority issues from farming systems, agronomy, soils, weeds to pests and diseases.
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