Making Bean Flour More Functional

Canada is a major grower of beans, but they’re not being used to their fullest potential in food formulations, even though they’re rich in nutrients. Scientists at the University of Guelph are working to change that. They’re researching processes to convert beans into palatable, functional flour for use in baked goods.

“Beans are an excellent source of proteins, and they have a very nice amino acid composition. It’s actually better than what you would find in traditional wheats, for example, but…