Product & process innovation

The GERMAGE project – Incorporating legume flours into bakery and pastry products

04

Sep

The GERMAGE project – Incorporating legume flours into bakery and pastry products

Published on: 09/04/2025

Legumes are regaining their place in our diets thanks to their nutritional and environmental benefits.


TheGERMAGE project, in which the CTCPA participated, studied the use ofmixed wheat and sprouted lentil floursto develop bakery productssuitable for older people, assessing theirnutritional and functional impacts.


This article presents the main findings of this multidisciplinary research.


Download it here!

Contact: Gilles BERTHEAU, Head of Cereals – gbertheau@ctcpa.org
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