The efficiencies of protein and starch recoveries by pin milling and air classification of field peas exceeded those obtained by wet processing which exhibited 30% losses of dry matter in the effluent. Pin milling reduced amylograph viscosity whereas refined starch exhibited high viscosity during the heating and cooling cycle. Wet processed proteinates showed high water hydration and oil absorption capacities whereas the air classified protein fraction was superior in whipping and foam stability.
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