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Understanding the impact of pulse flour properties on product quality
L. Bourré (1), H. D. MASKUS (1), L. Malcolmson (1), Y. Supeene (1), E. Assefaw (1). (1) Canadian International Grains Institute, Winnipeg, MB, Canada

When using pulse flours in food product applications it is necessary to understand how flour properties can influence end product quality. The objective of this study was to evaluate the physical, compositional and functional properties of pulse flours processed under different conditions and correlate the resulting flour characteristics to the end product quality of several food products. Both whole (W) and split (S) yellow pea (YP) (CDC Meadow) and red lentil (RL) (CDC Maxim) were processed into flour using 5 different milling methods; hammer (H), fine pin (FP), coarse pin (CP) roller (R) and stone (S) milling. The resulting flours were analyzed for protein, ash, particle size distribution, water and oil absorption capacities and foaming and emulsification properties. Flours were then used in food product formulations including extruded products, baked goods and pasta. Product quality was evaluated and correlated to the functional properties of the flours.

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