Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end-product quality of tortillas and pitas

摘要

Background and Objectives Thermally pretreating pulses prior to milling has been successful in improving sensory properties of foods formulated with them. This research investigated the effect of pretreating yellow peas, navy beans, and fava beans using roasting and micronization and examined flour quality, end-product quality, and sensory properties when the flours were used in tortilla and pita bread.