Flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as premilling treatment

Abstract

Background and objectives Pulse flours can impart off‐flavors limiting their use in foods. The objective of this study was to examine the flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as a premilling treatment. Findings Particle size distributions and pasting properties of flours milled from heat‐treated peas were altered, and starch damage was reduced compared to flours milled from untreated peas. Breads made with flour milled from heat‐treated peas had similar firmness to breads made with flour milled from untreated peas with no change in volume and minimal impact on crumb structure. Changes in crumb color (lower L*, higher a*) were consistent with color changes observed in the flours. Heat treating whole peas produced breads with decreased aroma, flavor, and aftertaste, whereas heat treating split peas produced breads with lower intensities of aroma, flavor, bitterness, and aftertaste and increased acceptability. Conclusions Revtech dry and steam heating of whole and split yellow peas as a premilling treatment successfully reduced off‐flavors with minimal changes to flour and bread making properties. Significance and novelty Heat treating pulses prior to milling offers greater opportunities for incorporating pulse flours in foods.

Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour

“…This was in accordance with Sopiwnyk et al. (2020), who reported significantly increased L * and reduced a * values in Revtech processed pea flours at 120°C with 0% moisture. Change in the color of pulse flours as a result of heat treatments has also been reported by Bourré et al.…”

“…Significantly higher a * (2.4) and b * (23.8) val-ues were obtained for RT 10%, indicating a more red and yellow hue compared to USYP and RT 0%. This was in accordance with Sopiwnyk et al (2020), who reported significantly increased L * and reduced a * values in Revtech processed pea flours at 120 • C with 0% moisture. Change in the color of pulse flours as a result of heat treatments has also been reported by Bourré et al (2019), Ma et al (2011), andYoung et al (2020).…”

Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties

“…The pasting profiles of individual samples are reported in Figure 1B. Raw flour showed a significantly lower (p < 0.05) pasting temperature than the heat-treated sample Our findings are consistent with those reported for yellow pea [27]. In the previous study, a high viscosity was also associated with changes occurring to the protein fraction, that could form a network capable of retaining water and increasing the viscosity of the system.…”

“…The higher viscosity observed in the heat-treated flour was likely due to the greater ability of starch to absorb and bind water. Nevertheless, changes in WHC can also be related to protein denaturation [27,42], as proteins, upon unfolding, expose previously hidden peptide bonds and polar side chains that contribute to their water-holding ability [43].…”

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads

“…At higher levels of yellow pea flour inclusion (15 and 20%), significant increases in the development time and decreased stability of the dough were noted; this behavior is probably related to the dilution and interruption of gluten network continuity and/or gluten-legume protein interactions. In previous studies, significantly longer development times and decreased stabilities were also observed with the use of flours of raw and germinated pea at levels up to 15% [49], raw, germinated, and toasted yellow pea at 30% [50], raw and germinated yellow pea and faba bean at 10-20% [21], and raw and steam-processed pea and split pea at a level of 20% [19]. 1 Notation of samples as in Table 1.…”