Legume ours continue to be explored as a fortifying ingredient in pasta and noodle products, especially instant noodle formulations. Food producers and researchers have found that increasing pea flour in noodle products can increase elasticity, boost dough strength, and enhance the texture of noodles, while promoting the softness and chewiness found in traditional noodle formulations.

Pea flour has also been shown to impact the flavor profile and aroma of such products. Recent studies have suggested that an 80 percent pea flour, 20 percent wheat flour combination provides the optimal balance for taste, texture, and aroma.

The amount and type of pea our used directly impact the flour’s effects on the final product. For example, sensory qualities like flavor and texture tend to decrease with the use of cool season peas. See page 175 for a sample pasta formulation.