Impact Milling Quality of Grain Legumes

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Abstract
Physical and chemical characteristics of seeds from eight legumes were evaluated for factors that determine the impact milling quality of grain legumes. The index of milling efficiency adopted was protein separation efficiency, defined as the proportion of the total flour protein shifted into the fine fraction during air classification of impact‐milled flours. The legumes contained similar levels of chloroplast‐derived, adherent protein. Consequently, the maximum protein separation efficiency attainable was similar for the different legumes. Significant correlations were detected between milling efficiency and (1) the crude fiber content of the seed, (2) the water‐insoluble cell wall content of the seed, and (3) seed hardness (flour particle size index).