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)


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.


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


SPG Contribution


Project Status


Duration/Timeline of Project (Year to Year)

2010 - 2014