Thakur S, Scanlon M G, Tyler R T, Milani A, Paliwal J
Dept. of Biosystems Eng., Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2.
Dept. of Food and Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2.
Compr Rev Food Sci Food Saf. 2019 May;18(3):775-797. doi: 10.1111/1541-4337.12413. Epub 2019 Jan 15.
Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber-rich and protein-rich reputation in the development of nutritionally attractive new products, particularly in the bakery, gluten-free, snack, pasta, and noodle categories. The processing of pulses into consistent high-quality ingredients starts with a well-defined and controlled milling process. However, in contrast to the extensive body of knowledge on wheat flour milling, the peer-reviewed literature on pulse flour milling is not as well defined, except for the dehulling process. This review synthesizes information on milling of leguminous commodities such as chickpea (kabuli and desi), lentil (green and red), pea, and bean (adzuki, black, cowpea, kidney, navy, pinto, and mung) from the perspective of a wheat miller to explore the extent to which pulse milling studies have addressed the objectives of wheat flour milling. These objectives are to reduce particle size (so as to facilitate ingredient miscibility), to separate components (so as to improve value and/or functionality), and to effect mechanochemical transformations (for example, to cause starch damage). Current international standards on pulse quality are examined from the perspective of their relationship to the millability of pulses (that is, grain legume properties at mill receival). The effect of pulse flour on the quality of the products they are incorporated in is examined solely from the perspective of flour quality not quantity. Finally, we identify research gaps where critical questions should be answered if pulse milling science and technology are to be established on par with their wheat flour milling counterparts.
随着产品配方师和消费者试图利用豆类富含纤维和蛋白质的声誉来开发具有营养吸引力的新产品，尤其是在烘焙食品、无麸质食品、零食、意大利面和面条等品类中，豆类（谷物豆类）越来越受到食品行业的关注。将豆类加工成一致的高质量原料始于一个明确且可控的研磨过程。然而，与关于小麦粉研磨的大量知识相比，除了脱壳过程外，经过同行评审的关于豆类粉研磨的文献定义并不那么明确。本综述从小麦磨坊主的角度综合了有关鹰嘴豆（卡布利和德西）、小扁豆（绿扁豆和红扁豆）、豌豆和豆类（小豆、黑豆、豇豆、芸豆、海军豆、斑豆和绿豆）等豆类商品研磨的信息，以探讨豆类研磨研究在多大程度上实现了小麦粉研磨的目标。这些目标包括减小颗粒尺寸（以便于成分混合）、分离成分（以提高价值和/或功能）以及实现机械化学转化（例如，造成淀粉损伤）。从豆类可磨性（即磨坊接收时谷物豆类的特性）的关系角度审视当前国际豆类质量标准。仅从面粉质量而非数量的角度研究豆类粉对其所制成产品质量的影响。最后，我们确定了研究空白，如果要使豆类研磨科学技术与小麦粉研磨技术相媲美，就需要回答其中的关键问题。
