Pulse flour milling and utilization in food products

  • Beans
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • Value-Added

Lead Investigator(s)

Heather Maskus

Lead Investigator(s) Institution

Canadian International Grains Institute (CIGI)

Objective

To compare the composition and functional properties of flours made from various pulse market classes using a variety of milling technologies, and to demonstrate the applications of pulse flours in a range of food products.

Outcome

Pin milling was the only milling method that allowed for simultaneously reducing both the hull and cotyledon to a similar particle size. The stone milled flours had high water absorption capacity values, low starch damage values, and low Rapid Visco Analyzer (RVA) values.

Download PDF Summary

Processing

SPG Contribution

$346,000.00

Project Status

Complete

Duration/Timeline of Project (Year to Year)

2010 - 2014