Cookie Test on Pea Flour Ingredients

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The Cigi Pulse Flour Milling and Utilization Project is phasing into its stages of prototype development. An excellent way to test the variability of pulse flours milled using different methods (hammer milling, roller milling, pin milling and stone milling) is to use the different flours identically in a standardized food formulation.

Here in Cigi’s Test Bakery, we use a modification of the AACC International Cookie Test to evaluate the quality of wheat. We also used this test to evaluate the functionality of wheat and pea flour blends milled using different methods.

Modified AACC Int'l Cookie Test

All of our test cookies were made with 30% yellow pea flour. The pea flours were produced using different milling methods. There were definite differences in the quality of cookies made with the different yellow pea flours. These differences included colour, cookie height and cookie spread.

Control Wheat Flour

Control cookies were made using pastry flour. Cookies are bright with little to no browning on the bottom of the cookie. The cookie surface was also very smooth.

Roller Milled Refined Yellow Pea flour

When cookies were made using 30% of a roller milled refined yellow pea flour, the cookie colour takes on a yellow hue. There is some slight browning of the cookie. The cookie height is slightly higher than the control  while the cookie spread is lower than the control.  The cookies had a rougher appearance than the control cookies.

Hammer Milled Whole Yellow Pea Flour

Hammer milled whole yellow pea flours were the coarsest flours that were used to make cookies and also contained the most fibre out of all of the cookie formulations. These factors all contributed to these cookies having a much darker colour, more browning, lower height and higher spread.

Stone Milled Split Yellow Pea Flour

Cookies made from stone milled split yellow pea flour were also very comparable to the control sample having only slightly lower thickness and width.

From this work Cigi is gaining a better understanding of how the milling method can change pulse flour functionality and how to optimize the end quality of new products using pulse flours as ingredients.

The Pulse Flour Milling & Utilization Project is a combined partnership between Cigi and Pulse Canada. Funding for this project is provided by Agriculture and Agri-Food Canada, Canadian Special Crops Association, Saskatchewan Pulse Growers and Alberta Pulse Growers.