Pulse flour milling and utilization in food products
- Faba Beans
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.
Duration/Timeline of Project (Year to Year)
2010 - 2014