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

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.

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