Black Bean Milling

Abstract

Black bean milling to produce whole-bean flour and cotyledon flour by using a centrifugal mill and a burr mill/roller milling system, respectively, were investigated. The effect of black bean seed pretreatment (cooked-dried, soaked-dried, and tempered) on flour physical, chemical, and pasting characteristics were investigated. Whole flour milling was done with a centrifugal mill using mesh size of 500 μm, rotor speed of 12,000 rpm, and mill feed of 267+18 g/min. Cooked-dried, soaked-dried, and tempered black bean milling yields for whole flour reached 58, 59, and 66%, respectively. Roller mill was used with durum wheat settings. Cooked-dried, soaked-dried, and tempered black bean milling yields for cotyledon flour reached 75, 73, and 75%, respectively. Black bean seed changed physically and internally by cooking or soaking. Differences in moisture content were reflected to change milling-ability and physical quality of flour. Cooked-dried affected the most starch damage and pasting properties and for flour color.