A study to determine the protein digestibility‐corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was conducted in support of the establishment of protein quality claims in Canada and the United States. Split green and yellow pea, whole green lentil, split red lentil, Kabuli chickpea, navy bean, pinto bean, light red kidney bean, and black bean were investigated. Protein digestibility‐corrected amino acid score (PDCAAS) and the protein efficiency ratio (PER) were determined using the appropriate rodent models. All pulses had high digestibility values, >70%, with PDCAAS values greater than 0.5, thereby qualifying as a quality protein in the United States, but only navy beans qualified as a good source of protein. All pulses except whole green lentils, split red lentils, and split green peas would qualify as sources of protein with protein ratings between 20 and 30.4 in Canada. These findings support the use of pulses as protein sources in the regulatory context of both the United States and Canada.

Background and objectives Pulse flours are produced by dry grinding pulses. Currently, no standards exist for the particle size of pulse flours. The objective of this study was to investigate how particle size affected the flour and bread‐baking properties of commercially milled pulse flours and those produced using a Ferkar mill. Findings Finer pulse flours tended to have greater starch damage, lower water absorption capacity (WAC), and higher peak and final viscosities. Navy bean flour had a larger particle size distribution, lower starch damage, greater WAC, and lower peak and final viscosities due to presence of hull. Red lentil flour had a larger particle size distribution and higher starch damage than yellow pea flour. Bread made with finer pulse flours had better bread scores and a tighter, less open crumb structure. Bread volume was not affected by flour particle size, nor were the sensory properties of the bread in most cases. Conclusions Particle size affected flour and bread‐baking properties of pulse flours indicating that particle size should be considered when formulating pulse‐based breads. Flours milled from whole pulses will have larger particle size distributions due to the presence of hull. Seed hardness will affect the grinding properties of pulses which will affect particle size and starch damage. Significance and novelty Standardization of particle size for pulse flours would allow for consistency when sourcing flours from different suppliers. However, given that different particle size distributions may be better suited to certain applications than others, it may be more useful if suppliers specify the particle size similar to what is done with oat ingredients.

Background and objectives There is a growing global interest in partially replacing wheat flour with pulse flours in foods, including bread. However, undesirable flavors associated with pulse flours, especially yellow pea flour, have limited their use in foods. Pretreating pulses prior to milling offers a possible solution for improving the flavor of pulse flours. The objective of this research was to examine the effect of oven roasting and Revtech roasting (with and without steam) on the compositional, functional, and bread baking properties of whole yellow peas. Findings Regardless of the roasting method used, a roasting temperature of 120°C resulted in flours that retained good functionality and bread baking properties with less detrimental changes in flour color. Bread made with peas roasted at 120°C also had reduced aroma and flavor properties compared to bread made with untreated peas. Conclusions The strong aroma and flavor properties of yellow peas can be reduced by pretreating the peas prior to milling using conventional oven roasting and Revtech roasting. By selecting the appropriate roasting temperature, flour functionality for bread baking can be maintained. Significance and novelty Roasting is a useful premilling treatment for yellow peas. Reducing the off‐flavors associated with pulses while maintaining flour functionality will allow for greater use of pulse flours in formulating foods.

Background and objectives Although there is growing interest in partially replacing wheat flour with pulse flours in bread, the flavor of pulse flours can limit their use. Heat treating pulse flours, with and without the addition of steam, was examined to determine whether the flavor of split yellow pea flour (SYPF) and whole navy bean flour (WNBF) could be improved without altering flour functionality and bread baking properties. Findings Significant temperature × steam interactions were found for most flour parameters including pasting properties, water absorption capacity (WAC), starch damage, and color. Protein, starch, and flour particle size were altered as were pasting and farinograph properties of the pulse/wheat flour blends. Differences in specific volume, color, and C‐cell properties were more evident in the breads made with the treated WNBFs likely due to the different bread formulation used and the presence of hull in the flour. Conclusions Processing the SYPF and the WNBF at 120 and 140°C with steam improved the aroma and flavor of the bread while maintaining good flour functionality and bread baking properties. Significance and novelty Heating treating pulse flours with the addition of steam successfully reduced the objectionable aroma and flavor characteristics associated with SYPF and WNBF. Eliminating undesirable aroma and flavor properties provides a greater opportunity for the inclusion of pulse flours in foods to enhance their nutritional properties.

Background and objectives Pulse flours can impart off‐flavors limiting their use in foods. The objective of this study was to examine the flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as a premilling treatment. Findings Particle size distributions and pasting properties of flours milled from heat‐treated peas were altered, and starch damage was reduced compared to flours milled from untreated peas. Breads made with flour milled from heat‐treated peas had similar firmness to breads made with flour milled from untreated peas with no change in volume and minimal impact on crumb structure. Changes in crumb color (lower L*, higher a*) were consistent with color changes observed in the flours. Heat treating whole peas produced breads with decreased aroma, flavor, and aftertaste, whereas heat treating split peas produced breads with lower intensities of aroma, flavor, bitterness, and aftertaste and increased acceptability. Conclusions Revtech dry and steam heating of whole and split yellow peas as a premilling treatment successfully reduced off‐flavors with minimal changes to flour and bread making properties. Significance and novelty Heat treating pulses prior to milling offers greater opportunities for incorporating pulse flours in foods.

Background and objectives:There is interest in partially replacing wheat flour with pulse flours in bread. However, flavor of pulse flours may be detrimental to the final product. Processing pulses prior to milling, using micronization and pregermination (early seed germination without radicle emergence), was investigated as a way to improve the flavor of yellow pea flour while maintaining or improving flour functionality. Findings: Micronization and pregermination of peas prior to milling resulted in changes to flour particle size, color, and compositional and functional properties of the flours. Peas tempered to 18%-20% and micronized to 105-110°C produced a flour that was similar in baking properties to the flour milled from untreated peas with the exception of crumb firmness and aroma and flavor of the bread. All bread made from micronized peas tended to have reduced crumb firmness and improved aroma and flavor properties compared to bread made with untreated peas. Results for the pregerminated peas showed that the flour had higher starch damage and WAC and lower peak and final viscosities compared to the flour milled from untreated peas. Bread baked from pregerminated peas had lower bread quality in terms of bread scores, volume, crumb color, and C-cell properties, but the bread had reduced crumb firmness and improved aroma and flavor properties, compared to bread made with untreated peas. Conclusions: Both micronization and pregermination were suitable premilling treatments for yellow peas. Pregermination, however, warrants additional research to determine whether flour and baking properties can be improved. Significance and novelty: Pretreating yellow peas using either micronization or pergermination prior to milling were successful in reducing undesirable flavors associated with pea flour. Depending on the treatment and conditions used, flour functionality and bread-baking properties were maintained. K E Y W O R D Sfunctional properties, micronization, pea flour, pregermination, premilling treatment, pulse flour 896 | FROHLICH et aL. | MATERIALS AND METHODS | MaterialsWhole yellow peas were sourced from Avena Foods. Straight grade wheat flour, milled from a grist of Canadian Western Spring Wheat (CWRS) and English wheat, was sourced from Nelstrop William & Co Ltd. Treated and untreated peas were stored for 12 weeks in sealed plastic bags at ambient conditions prior to milling. Milled flours and flour blends (20% pea flour/80% wheat flour) were stored in 20-L food grade plastic pails with lids for 4-8 weeks at 22°C, 50% RH until required for baking. | Methods | Micronizing of peasThree seed moisture conditions (8% or original seed moisture, and 14%-16% and 18%-20% targeted final moisture) How to cite this article: Frohlich P, Young G, Bourré L, et al. Effect of premilling treatments on the functional and bread-baking properties of whole yellow pea flour using micronization and pregermination. Cereal Chem. 2019;96:895-907.

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Background and Objectives Thermally pretreating pulses prior to milling has been successful in improving sensory properties of foods formulated with them. This research investigated the effect of pretreating yellow peas, navy beans, and fava beans using roasting and micronization and examined flour quality, end‐product quality, and sensory properties when the flours were used in tortilla and pita bread. Findings Tortillas and pitas made from flours of roasted pulses were generally darker in color. Micronizing was more successful at reducing bitter flavors in tortillas and bitter and beany flavors in pitas and had a greater impact on purchase intent scores. Conclusions Minimal effects on flour and end‐product quality were observed. Beany and bitter flavors in tortillas and pitas decreased when yellow peas and navy beans were thermally pretreated prior to milling. Flours milled from micronized navy beans and yellow peas resulted in higher purchase intent scores for tortillas and pitas, respectively. Significance and Novelty Thermal pretreatments had minimal effects on pulse flour quality and improved some sensory properties of the resulting tortillas and pitas. Identifying thermal pretreatments that can improve the sensory properties provides a greater opportunity for the use of pulse flours.