Milling and Fractionation Processing of Lentils

Abstract

This chapter deals with milling, factors affecting pulse milling, traditional, and novel pretreatment strategies for dehulling and milling, and efficiency calculations. It deals with pulse flour, factors affecting flour particle size and functionality as well as the application of newer non-thermal technologies to modulate pulse flour functionality. Milling in rice processing is very different from milling in wheat, pulse, and maize processing. Pulse flour is of particular interest because of its superior nutritive value, relatively less glycemic index and gut microbiota modulating capabilities. The chapter focuses on the fractionation process and individual pulse fractions, that is, starch, proteins, and dietary fibers. Different macromolecule rich fractions are used in the industry for specific purposes for enhancing the quality, taste, and texture of the food products. The chapter discusses the two primary methods for fractionation of pulses, dry and wet fractionation. It also discusses the main lentil fractions, that is, protein, starch, and fiber.

Published in

Title: Lentils: Production, Processing Technologies, Products, and Nutritional Profile
ISBN: 9781119866893, eISBN: 9781119866923Publisher: wiley

SLU Authors

• Basu, Santanu

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1002/9781119866923.ch5

Permanent link to this page (URI)

https://res.slu.se/id/publ/129534