Highlights•An overview of lentil flour as novel ingredient in food technology is
provided.•Lentil flour may improve nutritional quality, acceptance and health …

Starchy food is quiet common in human diet. Starch is often modified to be endowed with
specific functionalities. Making flour by milling is almost inevitable during starch-based food …

The market for plant proteins is expanding rapidly as the negative impacts of animal
agriculture on the environment and resources become more evident. Plant proteins offer …

Inclusion of pulses flour in bread formulation has important nutritional effects but its
successful implementation is challenging and requires a good understanding of the effect of …

The organoleptic quality of pulses and their derived ingredients is fundamental in human
utilization and evolution of food. However, the widespread use of pulses is hindered by their …

Consumers are more aware and demanding of healthy food options, besides being
concerned with environment-friendly consumption. This paper aims to evaluate nutritional …

The consumption of plant‐based proteins sourced from pulses is sustainable from the
perspective of agriculture, environment, food security, and nutrition. Increased incorporation …

Increasing consumer interest in pulse flour-based food formulations has highlighted the
importance of flour characterization based on the type (variety) of pulse and milling methods …

The demand for pulses is increasing due to their numerous nutritional, sustainability, and
agronomical advantages. However, studies on the bulk and dynamic flow properties of pulse …

In this study, pulse (pea, lentil) and cereal (barley, oats) seeds were firstly milled into whole
flours, which were then sieved into coarse and fine flours. The particle sizes of the three …