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Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review.

S Thakur1, M G Scanlon2, R T Tyler3

  • 1Dept. of Biosystems Eng., Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2.

Comprehensive Reviews in Food Science and Food Safety
|December 18, 2020
PubMed
Summary

Pulse milling science needs development to match wheat milling. This review compares pulse milling objectives and identifies research gaps for high-quality pulse ingredients in food products.

Keywords:
GxE effectsbakingdryingextrusionfiberparticle size distributionphysicochemical changespretreatmentproteinpulse flourstarchstorage

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Area of Science:

  • Food Science and Technology
  • Agricultural Engineering
  • Nutritional Science

Background:

  • Pulses are increasingly valued for their nutritional benefits (fiber, protein), driving demand in food products like bakery, gluten-free, pasta, and snacks.
  • High-quality pulse ingredients depend on controlled milling, yet pulse milling knowledge lags behind that of wheat milling.
  • Existing literature on pulse milling is less defined, with notable exceptions in dehulling processes.

Purpose of the Study:

  • To synthesize current knowledge on pulse milling (chickpea, lentil, pea, bean) from a wheat milling perspective.
  • To evaluate how pulse milling studies address key objectives: particle size reduction, component separation, and mechanochemical transformations.
  • To identify research gaps for advancing pulse milling science and technology.

Main Methods:

  • Literature synthesis and review of scientific publications on pulse milling.
  • Comparative analysis of pulse milling objectives against established wheat flour milling objectives.
  • Examination of international pulse quality standards and their impact on millability.
  • Assessment of pulse flour's effect on end-product quality, focusing on flour characteristics.

Main Results:

  • Pulse milling research has not fully addressed the core objectives of particle size reduction, component separation, and mechanochemical transformations as comprehensively as wheat milling.
  • Current international standards for pulse quality require examination regarding their direct relationship to millability.
  • The impact of pulse flour on final product quality is primarily understood through flour characteristics rather than quantity.

Conclusions:

  • Significant research gaps exist in pulse milling science and technology, hindering its parity with wheat flour milling.
  • Further research is critical to establish robust pulse milling processes for consistent, high-quality ingredients.
  • Advancing pulse milling will support the development of nutritionally enhanced food products.