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Roller milling performance of dry yellow split peas: Mill stream composition and functional characteristics
Author(s) -
Price Chelsea,
Kiszonas Alecia M.,
Smith Brennan,
Morris Craig F.
Publication year - 2021
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10385
Subject(s) - ingredient , starch , composition (language) , chemistry , fractionation , food science , particle size , wet milling , roller mill , mill , agronomy , biology , chromatography , philosophy , linguistics , organic chemistry
Background and objectives Yellow split pea flour is a growing trend in the food sector as a functional ingredient. The aim here was to analyze the milling performance and composition of dry yellow split peas on a pilot roller mill and determine whether there were differences in pea cotyledon fractionation. Findings Dry yellow split peas were efficiently roller milled with complete recovery in nine mill streams; over half of the flour was produced on two. All streams except 4th Midds had a high proportion of particles <125 μm, starch damage levels similar to wheat flour, and similar protein, pasting, and solvent retention capacities. The 4th Midds represented only 1% of the total flour. Conclusion This study shows that dry yellow split peas can be efficiently milled on a wheat roller mill to a small particle size. In contrast to wheat, split peas are fairly uniform in composition with modest differences among mill streams. Flour recovery was essentially 99%. Significance and novelty To serve as a food ingredient, dry split peas must first be reduced to small particles. Roller milling, though not a traditional method, was shown to be highly efficient. Unlike wheat, pea flour streams were rather similar in composition and functionality.