Physicochemical properties of hammer‐milled yellow split pea (Pisum Sativum L.)

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Cereal Chemistry








Background and objectives Incorporating pulse flours into cereal‐based foods is of interest due to demand for healthful convenience foods. Hammer milling was investigated as a method of pulse flour production. Yellow split pea at 9 and 11% moisture was hammer‐milled at two rotor speeds (34 and 102 m/s) and with nine mill screen apertures (0.84 to 9.53 mm). Findings Although reduction in flour moisture and protein was observed during milling, flour composition differences appeared to be due to the drying process rather than to milling. Median particle size was lowest (98 μm) when milling at 102 m/s rotor speed with 0.84 mm screen aperture. Flour particle size was negatively correlated with bulk density, redness, and yellowness and positively correlated with brightness. Damaged starch ranged from 0.1‐1.4% and was lower at 102 m/s than at 34 m/s for small screen apertures. Peak and final viscosities were negatively correlated with particle size and were highest when milling at 102 m/s with 0.84 mm screen aperture. Conclusions Although seed moisture had some impact on flour quality, hammer mill settings were the most important factors in particle size reduction of yellow split pea. Particle size is a predictor of flour quality. Significance and novelty These relationships among hammer mill parameters, seed moisture, and flour quality are not extensively reported in the literature. Results can be used to provide processing guidance for pulse hammer milling. This article is protected by copyright. All rights reserved.