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Comparison of single-stage and gradual reduction milling on pulse flour quality

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Abstract

Driven by the food industry’s need for balanced and versatile flour ingredients, the shift towards replacing starch-rich cereal flour with protein-rich pulse alternatives is gaining popularity among millers. This trend aligns well with the increasing consumer interest in nutritional value, product quality, and environmentally sustainable protein alternatives. Indeed, pulse flour quality is influenced by flour milling methods and pulse types. Therefore, the relationship between the flour milling process parameters and pulse flour quality should be explored to help establish standardized milling methods and improve end-product quality. To this end, the current study evaluated the effects of a single-stage mill (Ferkar mill) and a gradual reduction mill (roller mill) on the techno-functional quality of flour obtained from green lentils, chickpeas, yellow peas, and navy beans. The quality of pulse flour was evaluated by measuring moisture content, ash content, water-holding capacity (WHC), colour, and particle size distribution under both milling methods. The influence of the overall protein and starch contents of pulse flours on these quality metrics was also studied. The results indicate that while ash content generally showed marginal differences between the two milling methods, WHC demonstrated some significant variations (about 10–60%), depending on the pulse type and milling method. The ash content of flours from different pulse types was not significantly different from each other, except for navy bean, which had about 50% more ash than other pulses irrespective of the milling method. Colour contrasts were evident, especially in lentil flours. Milling methods often provided significantly different particle size distributions regardless of pulse type. These insights underscore the milling effects on pulses and their implications on protein-starch interactions, aiding in refining milling processes to produce tailored pulse ingredients for innovative food applications.

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Data availability

The authors declare that the data supporting the findings of this study are available within the article. The raw/derived data supporting the results of this study are available from the corresponding author on request.

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Acknowledgements

The authors acknowledge the Pulse Cluster of the Canadian Agricultural Partnership’s AgriScience Program and the Natural Sciences and Engineering Research Council of Canada’s Discovery Grant program for financial support. We also thank the Canada Foundation for Innovation for infrastructural support and the Canadian International Grains Institute for milling the samples. Sincere thanks to Ms. Lindsey Boyd (Technologist, Pulse Science Cluster, Cereals Canada, Winnipeg, Canada), Dr. Ning Wang (Research Scientist, Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada), and Mr. Ashok Sarkar (Senior Advisor, Technology, Cereals Canada, Winnipeg, Canada) for their input.

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Authors and Affiliations

  1. Department of Biosystems Engineering, University of Manitoba, E2-376, EITC, 75A Chancellor’s Circle, Winnipeg, MB, R3T 2N2, Canada

    Kristin Choo, Rani Puthukulangara Ramachandran, Mohammad Nadimi & Jitendra Paliwal

  2. Cereals Canada, 1000-303 Main Street, Winnipeg, MB, R3C 3G7, Canada

    Elaine Sopiwnyk

  3. Department of Food and Human Nutritional Sciences, Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada

    Filiz Koksel

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  1. Kristin Choo
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Contributions

Kristin Choo: Data curation, formal analysis, methodology, investigation, visualization, and writing of the original draft; Rani Puthukulangara Ramachandran: formal analysis, conceptualization, investigation, visualization, and writing the original draft (supporting), review, and editing of the original draft, and supervision (supporting); Elaine Sopiwnyk: conceptualization, resources, supervision, project administration, and review and editing of the original draft; Mohammad Nadimi: validation, review and editing; Filiz Koksel: validation, review and editing; Jitendra Paliwal: conceptualization, funding acquisition, resources, supervision, project administration, and review and editing of the original draft.

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Correspondence to Jitendra Paliwal.

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Choo, K., Ramachandran, R.P., Nadimi, M. et al. Comparison of single-stage and gradual reduction milling on pulse flour quality. Food Measure (2024). https://doi.org/10.1007/s11694-024-02568-w

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