Using pulses in baked products: Lights, shadows, and potential solutions

Nowadays, consumers are more conscious of the environmental and nutritional benefits of foods. Pulses—thanks to both nutritional and health-promoting features, together with their low environmental impact—satisfy the demand for high-protein/high-fiber products. However, their consumption is still somewhat limited in Western countries, due to the presence of antinutrient compounds including phytic acid, trypsin inhibitors, and some undigested oligosaccharides, which are responsible for digestive discomfort. Another limitation of eating pulses regularly is their relatively long preparation time. One way to increase the consumption of pulses is to use them as an ingredient in food formulations, such as bread and other baked products. However, some sensory and technological issues limit the use of pulses on an industrial scale; consequently, they require special attention when combined with cereal-based products. Developing formulations and/or processes to improve pulse quality is necessary to enhance their incorporation into baked products. In this context, this study provides an overview of strengths and weaknesses of pulse-enriched baked products focusing on the various strategies—such as the choice of suitable ingredients or (bio)-technological approaches—that counteract the negative effects of including pulses in baked goods.