Damaged starch in pea versus wheat flours: Fragmentation behavior and contribution of fine and coarse fractions

Monnet, Anne-Flore; Eurieult, Alexandre; Berland, Sophie; Almeida, Giana; Jeuffroy, Marie‐Hélène; Michon, Camille

doi:10.1002/cche.10146

Cited by 21 publications

(11 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This indicates that a flour with a smaller average particle size will exhibit a higher level of damaged starch. The same relationship was found for stone milling (Monnet et al, 2019) and is well known for rice and wheat milling (Thakur et al, 2019). Figure 2 demonstrates that this relationship is not linear but rather is characterized by a threshold near an average particle size of 35-40 μm, below which the damaged starch content increases markedly to above 10%…”

Section: Links Between Process Parameters and Flour Qualitysupporting

confidence: 75%

“…Considering the PSD of starch granules, known to be between 10 and 40 μm in pea (Pelgrom et al, 2013), it is possible that an increased level of damaged starch is linked to the proportion of flour milled that is closest in particle size to the size of an individual starch granule. This hypothesis was recently studied by Monnet et al (2019), where the authors pointed out the fragmentation mechanisms within the pea kernel structure.…”

Section: Links Between Process Parameters and Flour Qualitymentioning

confidence: 97%

See 1 more Smart Citation

Pea and lentil flour quality as affected by roller milling configuration

Motte¹,

Tyler

Milani³

et al. 2021

Legume Science

View full text Add to dashboard Cite

This study examined the effects of roller mill configuration on pulse flour quality.Dehulled yellow pea and green lentil were ground to flour using a laboratory roller mill characterized by its flexibility to control particle size reduction while maintaining a constant feed rate. The milling diagram length (long, six passes vs. short, four passes) and sieve sizes (large, 300 μm vs. tight, 180/150 μm) were adjusted for a total of four milling configurations. Each flour stream was characterized with respect to its physical properties and chemical composition. No notable differences were identified between pea and lentil based on how the milling configuration influenced flour characteristics. Overall, combining streams to produce a whole flour did not affect the chemical composition but resulted in variability for physical characteristics as indicated by a tendency toward increased levels of damaged starch with the shorter milling diagram. Damaged starch content was found to be indirectly associated (p < 0.05) with the particle size distribu-

show abstract

Section: Links Between Process Parameters and Flour Qualitysupporting

confidence: 75%

Section: Links Between Process Parameters and Flour Qualitymentioning

confidence: 97%

Pea and lentil flour quality as affected by roller milling configuration

Motte¹,

Tyler

Milani³

et al. 2021

Legume Science

View full text Add to dashboard Cite

show abstract

“…Starch damage values for the pea flours were four to six times lower than the value found for wheat flour (Table ). Monnet et al () also found lower starch damage levels in pea flour compared to wheat flour. Regardless of micronization temperature, starch damage levels were significantly higher in the flours milled from peas tempered to the highest moisture level.…”

Section: Resultsmentioning

confidence: 89%

Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination

et al. 2019

View full text Add to dashboard Cite

Background and objectives:There is interest in partially replacing wheat flour with pulse flours in bread. However, flavor of pulse flours may be detrimental to the final product. Processing pulses prior to milling, using micronization and pregermination (early seed germination without radicle emergence), was investigated as a way to improve the flavor of yellow pea flour while maintaining or improving flour functionality. Findings: Micronization and pregermination of peas prior to milling resulted in changes to flour particle size, color, and compositional and functional properties of the flours. Peas tempered to 18%-20% and micronized to 105-110°C produced a flour that was similar in baking properties to the flour milled from untreated peas with the exception of crumb firmness and aroma and flavor of the bread. All bread made from micronized peas tended to have reduced crumb firmness and improved aroma and flavor properties compared to bread made with untreated peas. Results for the pregerminated peas showed that the flour had higher starch damage and WAC and lower peak and final viscosities compared to the flour milled from untreated peas. Bread baked from pregerminated peas had lower bread quality in terms of bread scores, volume, crumb color, and C-cell properties, but the bread had reduced crumb firmness and improved aroma and flavor properties, compared to bread made with untreated peas. Conclusions: Both micronization and pregermination were suitable premilling treatments for yellow peas. Pregermination, however, warrants additional research to determine whether flour and baking properties can be improved. Significance and novelty: Pretreating yellow peas using either micronization or pergermination prior to milling were successful in reducing undesirable flavors associated with pea flour. Depending on the treatment and conditions used, flour functionality and bread-baking properties were maintained. K E Y W O R D Sfunctional properties, micronization, pea flour, pregermination, premilling treatment, pulse flour 896 | FROHLICH et aL. | MATERIALS AND METHODS | MaterialsWhole yellow peas were sourced from Avena Foods. Straight grade wheat flour, milled from a grist of Canadian Western Spring Wheat (CWRS) and English wheat, was sourced from Nelstrop William & Co Ltd. Treated and untreated peas were stored for 12 weeks in sealed plastic bags at ambient conditions prior to milling. Milled flours and flour blends (20% pea flour/80% wheat flour) were stored in 20-L food grade plastic pails with lids for 4-8 weeks at 22°C, 50% RH until required for baking. | Methods | Micronizing of peasThree seed moisture conditions (8% or original seed moisture, and 14%-16% and 18%-20% targeted final moisture) How to cite this article: Frohlich P, Young G, Bourré L, et al. Effect of premilling treatments on the functional and bread-baking properties of whole yellow pea flour using micronization and pregermination. Cereal Chem. 2019;96:895-907.

show abstract

“…The mean particle size of the flour fractions ranged between 20.61 and 23.71 μm, indicating that the flour was finely milled and sieved adequately. Changes in PSD of a commercial pea flour after regrinding demonstrated that the fine fraction showed its peak at 23 μm, whereas the PSD remained unchanged (Figure 2) (Monnet et al, 2019). Conversely, the coarse fraction showed peak particle size at 182 μm following the original flour.…”

Section: Micromeritic Properties Of Legume Ingredientsmentioning

confidence: 98%

Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review

et al. 2021

View full text Add to dashboard Cite

The legume‐based food market has grown consistently in recent years because of the high global demands for plant‐based proteins. Since isolation of proteins produces the same volume of starch and large quantities of fiber‐rich fractions, these ingredients require property measurements for their industrial applications. Size‐reduction operations separate the ingredients from the legume grains by creating a large surface area with a definite size. Knowledge of micromeritic properties of legume‐based flour ingredients is indispensable in the design of process equipment and logistic operations. This review covers the particle‐size distributions of legume flours with a desired particle size that fits the food industry and fulfills the nutritional requirements of consumers. It focuses on the strict particle‐size requirement in the legume industry to obtain consistent ingredients for diverse food applications. Furthermore, engineering properties of legume ingredients, including micromeritic, dielectric, structural (e.g., Fourier transform infrared [FTIR], X‐ray diffraction [XRD], and scanning electron microscopy [SEM]), and thermal (e.g., thermal conductivity, diffusivity, heat capacity, glass transition, and melting temperature) properties and their interrelationships, have been discussed.

show abstract

Damaged starch in pea versus wheat flours: Fragmentation behavior and contribution of fine and coarse fractions

Cited by 21 publications

References 32 publications

Pea and lentil flour quality as affected by roller milling configuration

Pea and lentil flour quality as affected by roller milling configuration

Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination

Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review

Contact Info

Product

Resources

About