Vegetable Proteins and flours
Chickpea flour comes from ground chickpeas known as Garbanzo beans. Chickpea was originally a basic ingredient in the cuisine of the Indian subcontinent, but it is becoming increasingly popular around the world. Chickpea flour does not contain gluten, but it has a more favorable ratio of proteins, carbohydrates and fiber in relation to other types of flour.
In general, chickpeas are among the best suppliers of resistant starch, which has the effect of fiber. Raw, dried legumes contain around 20-30% resistant starch, depending on their weight.
- Replaces the chickpea cooking process
- Neutral smell and taste (reduces off-notes)
- No pre-soaking or pre-cooking necessary
- Improves viscosity
- Improved oil binding
- High water retention capacity
- Cereal flour substitute
- Instant hummus
- Soups and dips
- Bread and baked goods
- Ice cream
- Puff pastry
- Chocolates and Cookies