Grant: Applied Research and Development Grants - Level 1
Red River College of Applied Arts, Science and Technology
$23,150.00
Using Manitoba Grown pulses as an Egg Replacer in Baked Goods
EF 2015-16
Résumé
Best Cooking Pulses is a Manitoba based manufacturing facility processing Manitoba grown pulse crops such
as peas, navy beans, lentils and chickpeas. The processing plant in Portage la Prairie, Manitoba has been
supplying pulse products such as split peas, pea protein and fiber and pulse flours such as navy bean flour. The
company is looking for new applications. Recent attention has been directed to replacing eggs in baking by
using the possible functional properties of pulse flours. Some isolates and soy products have been used in
research but whole pulse flours have not been tested. This research will look at the functional properties eggs
provide to different baked goods and compare the properties through analysis and applications. Replacing eggs
in four recipes will have an effect on cost, allergen statements and meet vegan requirements for baked goods.
Programme
Applied Research and Development Grants - Level 1
Emplacement
Manitoba, Canada
Type de bénéficiaire
Academia
Type
Grant
Source
NSERC's Awards Data
Tel que publié
Application id
485621-2015
Name nom
Hoemsen, Raymond
Department département
Head Office
Organization id
22155
Institution établissement
Red River College of Applied Arts, Science and Technology
Province en
Manitoba
Province fr
Manitoba
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2015
Competition year année de concours
2015
Award amount
23150
Program id
CARD1
Program name en
Applied Research and Development Grants - Level 1
Program name fr
Subventions de recherche et développement appliquée - niveau 1
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
1561
Committee name en
Applied Research and Development Grants
Committee name fr
Subventions de recherche et développement appliquée
Area of application code
100
Area of application group en
Agriculture and primary food production
Area of application group fr
Agriculture et produits alimentaires primaires
Area of application en
Agriculture and primary food production
Area of application fr
Agriculture et produits alimentaires primaires
Research subject code
6100
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food science and technology
Research subject fr
Science et technologie de l'alimentation
Partie
1
Nb partie
1
Application title
Using Manitoba Grown pulses as an Egg Replacer in Baked Goods
Keyword
NSERC
Application summary
Best Cooking Pulses is a Manitoba based manufacturing facility processing Manitoba grown pulse crops such
as peas, navy beans, lentils and chickpeas. The processing plant in Portage la Prairie, Manitoba has been
supplying pulse products such as split peas, pea protein and fiber and pulse flours such as navy bean flour. The
company is looking for new applications. Recent attention has been directed to replacing eggs in baking by
using the possible functional properties of pulse flours. Some isolates and soy products have been used in
research but whole pulse flours have not been tested. This research will look at the functional properties eggs
provide to different baked goods and compare the properties through analysis and applications. Replacing eggs
in four recipes will have an effect on cost, allergen statements and meet vegan requirements for baked goods.
