Abstract
Anti-nutritional factors, including phytic acids, total phenolic acids, and trypsin inhibitor activities were evaluated in pea flours and their pizza dough products. Commercial yellow pea flours were prepared with different milling technologies (stone milling, hammer milling and pin milling) and laboratory pea flours were treated using different heat processes (micronization and roasting). Milling technologies had a significant effect on the total phenolic acid content. The type of heat process had no significant effect on phytic acid levels. There was a significant reduction in trypsin inhibitor activities due to the thermal processing yet some trypsin inhibitors were still present in the final cooked pizza dough.
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