The objective of this study was to determine the effects of micronization (high intensity infrared heat) on waterhydration rate and cooking time of split peas, and the functional properties of the protein and starch components in themicronized peas. Split peas at 26% moisture content were micronized for 90 s using a 500 W infrared tubular quartz lampto a final moisture of 15% without affecting the exterior or interior color of the peas. Micronization increased waterhydration rate by 7% and cooking time was decreased by one-third. The pea proteins were denatured and starch granulespregelatinized by the heat treatment so that granule disintegration was enhanced during amylography. Micronization wasan effective technique for instantizing split peas and expanding food uses for dry peas.
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Cenkowski et al. (1998) studied this question.