The RVA accurately determines pulse quality by measuring the performance of pulse flours during hydration, cooking, and gelling. This method enables you to compare pulse flour behavior, subjecting the sample to a defined cycle of temperature and mixing. Ensure quality standards are met with consistent overall ingredient performance. Test new formulations for pulse-based foods and evaluate the effect of pulse ingredients on the performance of a mix for a quicker, more efficient integration of pulse flours into baked or extruded foods.