Pea and Lentil Flour Quality as Affected by Roller Milling Configuration - 農業知識入口網

Abstract

This study examined the effects of roller mill configuration on pulse flour quality. Dehulled yellow pea and green lentil were ground to flour using a laboratory
roller mill characterized by its  flexibility to control particle size reduction while maintaining a constant feed rate. The milling diagram length (long, six passes
vs. short, four passes) and sieve sizes (large, 300 μm vs. tight,  180/150 μm) were adjusted for a total of four milling configurations. Each flour stream was
characterized with respect to its physical properties and chemical composition. No notable differences were identified between pea and lentil based on how
the milling configuration influenced flour characteristics. Overall, combining streams to produce a whole flour did not affect the chemical  composition but
resulted in variability for physical characteristics as indicated by a tendency toward increased levels of damaged starch with the shorter milling diagram.
Damaged starch content  was found to be indirectly associated (p < 0.05) with the particle size distribution, where the highest concentrations were noted in
flours with median distributions below 30 μm. When individual  streams were compared across milling configurations, the stream itself was rarely found to
significantly influence flour physicochemical properties. However, the variation exhibited in particle-size  distribution, protein, starch, ash, and damaged starch
content could have practical relevance given the many significant (p < 0.05) correlations with functional properties that could subsequently  affect the end-use
applicability of flours. This would imply that specialized flours could be made with the intention of being used for defined food applications.