Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours

Maskus, Heather; Bourré, Lindsay; Fraser, Shona; Sarkar, Ashok; Malcolmson, Linda

doi:10.1094/cfw-61-2-0059

Cited by 65 publications

(74 citation statements)

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“…Hammer‐milled pea flour starch damage ranged from 0.1% to 1.4% (Table ), which is comparable to starch damage values of the commercial sample (1.3%) and values for hammer‐milled pea flour (1.0%) reported previously (Maskus, Bourre, Fraser et al, ). Damaged starch in roller‐milled pea flour tends to be higher (2.8%) than it is in flour milled using other methods.…”

Section: Resultssupporting

confidence: 84%

“…Median particle size and number of large particles were more affected by screen aperture size at 34 m/s than at 102 m/s. Maskus, Bourre, Fraser et al () and Maskus, Bourre, and Malcolmson () reported that the D10, D50, and D90 of hammer‐milled yellow split pea were 18, 249, and 559 µm, respectively, with a screen aperture size of 0.60 mm, while a screen aperture size of 1.19 mm resulted in D10, D50, and D90 values of 256, 726, and 1,323 µm, respectively. Rotor speed in this study was not specified, but the particle size distribution of the sample milled with the 0.60 mm screen aperture was comparable to results in the current study at 34 m/s rotor speed and a slightly larger (0.84 mm) screen aperture size (14, 203, and 620 µm, respectively).…”

Section: Resultsmentioning

confidence: 99%

“…The median particle size of the commercial sample (31 µm) was lower and the width of the distribution narrower (D10 of 10 µm and D90 of 132 µm) than any hammer‐milled samples. Use of sieving or alternative milling equipment such as a pin mill could result in these differences in particle size (Maskus, Bourre, Fraser et al, ; Maskus, Bourre, & Malcolmson, ).…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical properties of hammer‐milled yellow split pea (Pisum Sativum L.)

Kaiser

Barber²,

Manthey

et al. 2019

Cereal Chem

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Background and objectives Incorporating pulse flours into cereal‐based foods is of interest due to demand for healthful convenience foods. Hammer milling was investigated as a method of pulse flour production. Yellow split pea at 9% and 11% moisture was hammer‐milled at two rotor speeds (34 and 102 m/s) and with nine mill screen apertures (0.84–9.53 mm). Findings Although reduction in flour moisture and protein was observed during milling, flour composition differences appeared to be due to the drying process rather than to milling. Median particle size was lowest (98 µm) when milling at 102 m/s rotor speed with 0.84 mm screen aperture. Flour particle size was negatively correlated with bulk density, redness, and yellowness and positively correlated with brightness. Damaged starch ranged from 0.1% to 1.4% and was lower at 102 m/s than at 34 m/s for small screen apertures. Peak and final viscosities were negatively correlated with particle size and were highest when milling at 102 m/s with 0.84 mm screen aperture. Conclusions Although seed moisture had some impact on flour quality, hammer mill settings were the most important factors in particle size reduction of yellow split pea. Particle size is a predictor of flour quality. Significance and novelty These relationships among hammer mill parameters, seed moisture, and flour quality are not extensively reported in the literature. Results can be used to provide processing guidance for pulse hammer milling.

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Section: Resultssupporting

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical properties of hammer‐milled yellow split pea (Pisum Sativum L.)

Kaiser

Barber²,

Manthey

et al. 2019

Cereal Chem

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“…The moisture content of lentil flours of various particle size varied between 7.3% and 9.6% with coarse flour having the highest moisture content compared to other flours. A recent study by Bourre et al (2019) showed that pulse flours milled using finer screens on the Ferkar mill had lower water absorption capacity; however, Maskus et al (2016) reported that finer flours tend to absorb more water due to their increased surface area and higher levels of starch damage. The protein content of the lentil flours varied from 26.8% to 29.0%, but no particular pattern could be observed with respect to particle size.…”

Section: Physical and Chemical Composition Of Raw Lentil Floursmentioning

confidence: 99%

“…However, it should be noted that pulse flours can differ in their particle size based on the milling techniques adopted for grinding such as stone milling, hammer milling, roller milling, and pin milling along with the use of different size milling screens and/or by sieving flour through screens of different mesh sizes (Bourre et al, 2019;Canadian International Grain Institute, 2013;Maskus, Bouree, Fraser, Sarkar, & Malcolmson, 2016). However, it should be noted that pulse flours can differ in their particle size based on the milling techniques adopted for grinding such as stone milling, hammer milling, roller milling, and pin milling along with the use of different size milling screens and/or by sieving flour through screens of different mesh sizes (Bourre et al, 2019;Canadian International Grain Institute, 2013;Maskus, Bouree, Fraser, Sarkar, & Malcolmson, 2016).…”

Section: Introductionmentioning

confidence: 99%

Glucose release from lentil flours digested in vitro: The role of particle size

et al. 2019

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Background and objectives: Regular intake of pulses has been shown to offer numerous health benefits, including improved glycemic control. The objective of this study was to investigate the in vitro carbohydrate digestion rate of raw, baked, and moist-heat cooked lentil flours of varying particle sizes: coarse (710-1,190 μm), regular (355-710 μm), fine (180-355 μm), very fine (80-180 μm), and superfine (<80 μm) over 180 min using the Englyst method. Findings: There was an effect of particle size (p < .05), time (p < .05), and a particle size-by-time interaction (p < .05) on glucose release in raw, baked, and moist-heat cooked lentils flours digested in vitro over 180 min. The magnitude of glucose release was lower for the coarse compared to finer grinds (p < .05) in raw, baked, and moist-heat cooked samples and could be attributed to the lower starch damage, lower amounts of available carbohydrates, and higher amounts of resistant starch. Conclusions: The larger particle size of lentil flour is associated with reduced glucose release upon simulated gastrointestinal digestion which was partially retained after baking or moist-heat cooking. Significance and novelty: This is the first study demonstrating that lentil flours varying in their average particle sizes have distinct content of resistant and available carbohydrates that may predict their glycemic properties. K E Y W O R D Sglucose, in vitro digestion, lentil, lentil flour, particle size

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Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

et al. 2019

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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.

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Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours

Cited by 65 publications

References 0 publications

Physicochemical properties of hammer‐milled yellow split pea (Pisum Sativum L.)

Physicochemical properties of hammer‐milled yellow split pea (Pisum Sativum L.)

Glucose release from lentil flours digested in vitro: The role of particle size

Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

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