Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination. Issue 5 (25th July 2019) - Frohlich, Peter
Abstract: 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.