Bakers Look at Protein to Boost Sales

The video explores the integration of pulses like peas, lentils, and beans into the global baked goods market, highlighting Canada's role as a major exporter. It discusses the challenges of using pulses in baking, such as achieving the right texture and taste, and overcoming issues with gluten-free properties. The video also examines consumer reception, citing Warburtons' successful launch of pulse-based products, and analyzes the market potential for healthier, protein-rich baked goods. Finally, it considers the opportunities for Canada to expand its pulse exports and applications.

What is the main benefit of incorporating pulses into baked goods?

• They make the goods more colorful.

• They provide more fiber and protein.

• They increase the fat content.

• They add more sugar.

What is a major challenge when using pea flour in bread?

• It can cause the bread to be too sticky.

• It reduces the bread's shelf life.

• It makes the bread too dry.

• It makes the bread too sweet.

Which method is being tested to improve the taste of pea flour in bread?

• Mixing with dairy products

• Freezing the flour

• Adding more sugar

• Using infrared heat and roasting

How did consumers react to Warburtons' protein range of baked goods?

• They were confused by the product.

• They showed a positive response.

• They were indifferent.

• They had a negative reaction.

Why is Canada in a good position to benefit from the trend of using pulses in baked goods?

• Canada has the most bakeries in the world.

• Canada is the largest consumer of pulses.

• Canada has a surplus of wheat.

• Canada is the biggest exporter of lentils and dried peas.