Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours Quality characteristics of five different Canadian whole and split yellow pea flours produced using four different grinding systems were analyzed. Batches (250 kg) of whole and split pea flours were ground from a 1 tonne lot of whole or split peas, respectively, using hammer milling, stone milling, pin milling, and roller milling. Pea flour analysis included particle size distribution; protein, starch, and fiber contents; pasting properties (rapid visco analyzer); starch damage; water absorption capacity; oil absorption capacity; foaming properties; emulsification properties; and color. Grinding method significantly affected (P < 0.05) the coarse particle distribution of the flours, resulting in several changes in the functional characteristics of the pea flours produced. |