Pulse flour milling and utilization in food products
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.
Processing
SPG Contribution
$346,000.00
Project Status
Complete
Duration/Timeline of Project (Year to Year)
2010 - 2014