The objective of this project is to explore the feasibility and application of Canadian Pulses in a traditional Chinese dry noodle. The Chinese research group has outlined the following goals: To develop a formulation with more than 10 per cent pulse flour in noodles without any changes to the integrity and taste of the product; and that the product quality matches traditional noodle – nutrition quality significantly improved by including pulse flour.
This is a Pilot applied research product in collaboration with Shandong Dezhou Fengyu to achieve the industrialization development and market expansion of Canadian pulses. Saskatchewan Pulse Growers and Manitoba Pulse and Soybean Growers are also contributing funding to this project.