Influence Of Canadian Yellow Pea Flour Milled By Different Milling Methods On Biscuits

This study chose four kinds of Canadian yellow pea flour milled by different milling ways, such as fine roller milled pea flour, coarse roller milled pea flour, fine pin milled peea flour and coarse pin milled pea flour. Blending of four kinds of pea flours each with substitution ratios of 0%, 10%, 20%, 30%, 40% and 50% along with biscuit flour were used for study property of dough and biscuits for getting the best dosage of the main materials.Four kinds of Canadian yellow pea flour varied in moisture content, ash content, protein content, viscosity, solvent retention, falling number, damaged starch content and other physical and chemical index. The content of protein, α-amylase activity and damaged starch content were higher, but the viscosity was relatively weak. After blending of four kinds of pea flours each with substitution ratios of 0%, 10%, 20%, 30%, 40% and 50% along with biscuit flour, the index of farinograph and alveograph were significantly different from flour. With the increase of pea flour, the dough’s stability time gradually reduced, the softening degree gradually increase, and the farinograph index come to the maximum value when added 10% of coarse pin milled pea flour. The index W and index L of Alveograph reduced as the increase of addition, this can affect the dough’s extensibility, and may affect the size of biscuit.Adding different proportions of yellow pea flour have a significant impact on the quality of short biscuit, tough biscuit, soda crackers and cookies. With the increase of addition ratio of pea flour, the hardness, color a * and b * of biscuits increased gradually, but the color L *, length, width, thickness, diameter and other dimensions of biscuits decreased gradually. No matter what the addition of yellow pea flour was, the total sensory scores of short biscuit, tough biscuit and cookies were higher than the control group. In the study of fine and coarse roller milled pea flour, when the percent of coarse roller milled yellow pea flour was 30%, the total sensory scores of short biscuit, tough biscuit and cookies came to maximum value. In the study of fine and coarse pin milled pea flour, the total sensory scores of short biscuit, tough biscuit came to maximum value when the percent of fine pin milled yellow pea flour was 30%, and the total sensory scores of cookies came to maximum value when the percent of coarse pin milled yellow pea flour was 30%, while adding four kinds of Canadian yellow pea flour were not suitable for the production of soda crackers.By analyzing the interaction between the various factors with response surface experiments, we can know the sensory score of short biscuit reached a maximum when the addition of fine pin milled pea flour was 30%. The sensory score of tough biscuit reached a maximum when the addition of coarse roller milled pea flour was 30%. The sensory score of cookies reached a maximum when the addition of coarse roller milled pea flour was 30%.