Pulse roasting is a dry-heat process applied to pre-cooked or soaked pulses such as chickpeas and broad beans to develop crunch and flavour while reducing moisture to a level that ensures shelf stability.
In trade practice
Processors control oven temperature, belt speed and pre-treatment (soaking time, partial cooking or oil coating) to achieve consistent texture and colour across batches. Final moisture content is the primary shelf-life control parameter and is tested at line and confirmed by the laboratory; water activity is increasingly specified alongside moisture to guard against mould growth during storage. Buyers should request batch records showing moisture and water activity results, as well as sensory panel sign-off on crunch and colour. Common defects include under-roasted soft centres and surface scorching from uneven heat distribution.
In a specification
A roasted pulse specification should state maximum moisture content and maximum water activity on a dry-matter basis, together with colour limits expressed by reference to an agreed visual standard or colorimetric scale.