Final Viscosity Research Articles

Mechanism of starch multi-scale structural in determining the textural properties and formability of starch pearls

Starch pearls are widely used in bubble tea and desserts, yet the mechanistic understanding of the formation process of their textural properties remain unclear. To investigate the relationship between the multi-scale structure of starch and the textural properties of starch pearls, analyses of fine structure, crystal structure, rheological behavior, and textural profiling were conducted. The results showed that starch gels with a higher content of short-chain amylose (100 < X ≤ 1000) exhibited weaker formability during starch pearl preparation, leading to a lower flow behavior index (n*). This, in turn, positively influenced the hardness and resilience of the starch pearls. Cassava, potato, and yam starch pearls contained a large amount of long-chain amylopectin (24 < X ≤ 100) and long-chain amylose (5000 < X ≤ 20,000). The high proportion of long chains resulted in a weaker ordered structure, leading to increased peak viscosities and final viscosities and a higher consistency coefficient (k*). This structural feature enhanced the formability stability, viscosity, and chewability of starch pearls. Our findings reveal that variations in starch multi-scale structure significantly influence the textural quality and formability of starch pearls, providing valuable insights for optimizing starch selection and processing techniques in the food industry.

The effect of infrared-assisted thermal and hydrothermal treatments on low-quality wheat flour obtained from tail-end passages and cracker quality

Low-quality wheat flour (LQF) is a by-product with high nutritional value but poor shelf life and technological properties. In this study, infrared (IR)-assisted thermal and hydrothermal treatments were applied to stabilize LQF and improve its functional properties. For the hydrothermal treatments, LQF was adjusted to 15%, 20%, 25%, and 30% moisture content. Samples were processed at 800 W IR emitter power until moisture content dropped below 8%.While the treatments had little effect on the core composition of the flour, they led to an increase in its maximum, final, and setback viscosities. Thermal treatment increased water absorption and solvent retention capacity, shortened dough development time (DDT), and did not affect extensibility. Hydrothermal treatments, however, led to an increase in extension resistance and DDT. The 15% initial moisture content improved dough stability and extensibility, but these characteristics declined at higher moisture levels.In crackers produced from the treated flours, increasing initial moisture levels improved the spread ratio, though moisture levels of 25–30% reduced hardness and created a brittle texture. These findings revealed that varying initial moisture levels allowed for selective modifications in the stabilization of LQF, with acceptable changes in color and composition.

γ-irradiation of wheat flour dough: The influence of starch hierarchical structure and physicochemical properties

Irradiation has been shown to cause a change in physicochemical properties and starch depolymerization of wheat flour. However, the impact of starch hierarchical structure and physicochemical properties on dough's viscoelastic behavior during irradiation treatment remains unexplored. Therefore, this study investigated the effect of γ-irradiation (0, 5, 10, 15, and 20 kGy) on the viscoelastic properties of dough and the hierarchical structure and physicochemical characteristics of starches isolated from irradiated dough. Irradiation weakened the gluten network structure and decreased the starch-gluten interaction. Moreover, irradiation reduced the dough's elasticity, viscosity, deformation-resistant capacity, hardness, springiness, cohesiveness, and resilience. Irradiation treatment disrupted the short-range ordered structure, reduced the crystalline lamellae thickness and crystallinity, and dissociated the double helix structure of starch, thus increasing solubility and decreasing peak, trough, and final viscosities. Correlation analysis revealed that the lamellar structure, crystalline structure, short-range ordered structure, and pasting viscosities of starch were the key factors affecting the dough's viscoelastic properties during irradiation treatment.

Effect of Adding Konjac Glucomannan on the Physicochemical Properties of Indica Rice Flour and the Quality of Its Product of Instant Dry Rice Noodles

Instant dry rice noodles have a broad market prospect due to their advantages of long shelf life, convenient transportation, and convenient eating, but there are still quality problems such as long rehydration times and poor eating quality. In order to improve the quality of instant dry rice noodles, the effects of konjac glucomannan (KGM) on the gelatinization characteristics, pasting properties, and rheological properties of Indica rice flour and the structure, food quality, and starch digestibility of instant dry rice noodles made of Indica rice flour were studied. The results showed that the starch gelatinization conclusion temperature and endothermic enthalpy of Indica rice flour were reduced by adding ≤ 3% KGM, the peak viscosity, valley viscosity, final viscosity, and setback value of Indica rice flour in the pasting process decreased with the increase in the KGM addition amount, and the pseudoplasticity, viscosity, and elasticity of Indica rice flour paste were reduced by adding &gt; 1% KGM. When the KGM addition amount was 2%, the endothermic enthalpy, final viscosity, and setback value of Indica rice flour were 2.74 J/g, 2379.5 cp, and 961.5 cp, respectively. The instant dry rice noodles made of Indica rice flour had a looser microstructure after adding KGM, and its short-range ordered structure and double helix content were reduced by adding 1~3% KGM. When the KGM addition amount was 2%, the rehydration time of instant dry rice noodles was 290 s, which was shortened by 14.7%, while the texture and sensory quality remained unchanged, and the SDS content was reduced by 16.4% while the RS content was increased by 28.8%. Therefore, the physicochemical properties of Indica rice flour and the quality of its instant dry rice noodles can be improved by adding an appropriate amount of KGM. This study can promote the application of KGM in improving the quality of rice products.

Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder.

To promote the application of freeze-thaw-dehydrated (FTD) potatoes and their gels, this study aimed to investigate the effects of freezing temperature on the physicochemical and gel properties of FTD potato powder and their correlation. The results revealed that, as the freezing temperature decreased, the solubility exhibited an overall downwards trend resulting from soluble solids and amylose liberation. Owing to the better cell integrity at -20 °C, the solubility was greater than that of the other treatment groups. In contrast, the trough viscosity and melting enthalpy increased, and the final viscosity, and setback first increased but then decreased. Regarding the properties of the FTD potato powder gel, the storage modulus, loss modulus, hardness, adhesiveness, chewiness, and consistency first increased but then decreased with decreasing freezing temperature. At a moderate freezing temperature (-20 °C), the solubility and stability of the FTD potato powder were well maintained, and the final viscosity, setback, and hardness reached their highest values. Correlation analysis revealed that, with decreasing freezing temperature, the amount of FTD potato powder initially increased, followed by a decrease in the final viscosity and setback. This trend was positively correlated with the hardness of the FTD potato gel (r = 0.98, r = 0.93).

Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour.

This study investigated the effects of superheated steam (SS) treatment on the physicochemical properties of rice flour and the subsequent impact on rice cake quality. The SS-180 resulted in higher final viscosity and significantly increased pasting time and the temperature of rice flour (p < 0.05). A significant enhancement in the water holding capacity of rice flour (p < 0.05) was due to the rice starch aggregated in this SS process. SS treatment also led to an increase in the proportion of short chains of amylopectin in rice flour from 30.40% to 37.59%, while a decrease in long chains retarded retrogradation and improved rice cake texture. The hardness of the SS-treated rice cake was lower than that of the untreated one, but the specific volume was increased significantly (p < 0.05). After 7 days of storage, rice cake with SS-180 treatment showed the lowest hardness, namely, the lowest retrograded process. These findings underscore the potential of SS treatment to enhance the physicochemical properties of rice flour and improve rice cake quality.

Morphological, physicochemical, and pasting properties of pre-gelatinized starch prepared by high-pressure homogenizer: A comparative study on starches from different resources

Pre-gelatinized starch, a physically modified starch known for its ability to swell in cold water, has wide applications across various industries. This study assesses the feasibility of high-pressure homogenization (HPH) in producing pre-gelatinized starches and compares their morphological, physicochemical, and pasting properties from different sources. Starches from eleven sources, including mung bean, pea, wheat, sweet potato, cassava, corn, non-waxy rice, waxy rice, chickpea, lentil, and chestnut, were processed using HPH at 150 MPa for three cycles. The resulting pre-gelatinized starch granules exhibited disrupted surface structures, increased water absorption and solubility, decreased crystallinity, and altered gelatinization temperatures. Results showed that waxy rice pre-gelatinized starch had the highest degree of pre-gelatinization (90.27%) and water absorption index (61.95%), while chestnut pre-gelatinized starch had the highest water solubility index (21.58%) and lentil pre-gelatinized starch demonstrated the highest gel strength (2178.00 g). X-ray diffraction analysis revealed a significant reduction in crystallinity, with values ranging from 13.96% to 18.29%. Additionally, the study observed variations in pasting properties, with cassava pre-gelatinized starch exhibiting the highest peak viscosity (5458 cP), trough viscosity (3864 cP), and final viscosity (6536 cP). These findings indicate that HPH is an effective method for producing pre-gelatinized starch with enhanced functional properties, enriching the scientific understanding of pre-gelatinized starches from different sources and promoting their application in the food industry and other sectors.

Physicochemical evolution of sorghum grain starch under the condition of solid-state fermentation of Baijiu

Glutinous sorghum grains were fermented for varying durations (1, 2, 3, 5, 8 and 12 w) to investigate the effects of fermentation on the starch within the grains. Starch conversion rate and Baijiu yield continued to increase in the first 8 w of fermentation, peaking at 63.7 % and 45.7 %, respectively. The increasing rate was about eight times the subsequent decline rate. Images of CLSM revealed that the swollen starch granules progressively vanished during fermentation, transforming into irregular fragments. The total starch content decreased by 69.0 %, and almost only amylopectin remained in the grains at 12 w. The utilization rate of amylose (98.3 %) was higher than that of amylopectin (66.2 %), and the higher the amylose content, the faster the production of Baijiu. Additionally, fermentation reduced high-molecular-weight components and increased low-molecular-weight ones. The weight average molecular weight (Mw) of starch in the grains dropped from 9.13×107 g/mol to 8.02×105 g/mol. The considerable decline in starch content and molecular weight led to a substantial decrease in the final viscosity of sorghum flour, from 392 cP to below 10 cP. The findings provide a theoretical basis for intelligent control of multi-round fermentation in the Baijiu brewing industry.

Rheological, Thermal and Physicochemical Properties of Bioprocessed Flour From Cowpea, Sorghum and Orange Fleshed Sweet Potato

ABSTRACTThis study investigated the rheological, physicochemical, and thermal properties of fermented and germinated whole reddish‐brown cowpea, white sorghum and orange‐fleshed sweet potato. Germination substantially reduced the pasting and rheological attributes of flour suspensions compared to the fermentation process. This study observed notable increases in the hot paste, setback, and final viscosities after the fermentation of cowpea and sorghum, indicating an improvement in the ease of cooking and greater retrogradation tendency of starch molecules. Among the fermented flours, sorghum had the highest hot paste viscosity (848 mPa s) and final viscosity (1451 mPa s). The mechanical fingerprint revealed a viscoelastic solid character, with G′ &gt; G″ over the frequency range of 0–10 rad/s for all samples. Temperature sweep data showed a sharp increase in G′ at about 80°C, corresponding to the onset of starch gelatinization. Shear‐thinning behavior was observed, except in germinated and raw sorghum flours, where molecular rearrangement resulted in an initial viscosity rise at a low share rate (&lt; 20 s−1). Differential scanning calorimetric analysis revealed a marginal variation in the peak transition temperature of gelatinization (98°C–104°C for all flours except raw sorghum flour, 83.87°C). The fermented sweet potato flour indicated good flour particle flowability expressed as Carr's compressibility index (30.99) and the Hausner ratio (1.45); however, the available reducing sugars could have influenced its high percentage solubility (49.83%), thus impacting low pasting viscosities. The contrasting technological features suggest an avenue to intensify efforts in exploring composite bioprocessed flours for applications in novel foods.

Functional and Rheological Characteristics of Flour from 3 Varieties of Orange Sweet Potato

Abstract There are various orange sweet potato (OSP) (Ipomoea batatas L.) varieties in Indonesia. Each offers distinct tuber characteristics. Tuber from different varieties will produce flour with different functional and rheological properties, leading to varied application in food products. The current study evaluates the functional and rheological characteristics of flour from three OSP varieties (Beta 1, Beta 2, and Beta 3). A Non-Factorial Complete Randomized Design with five replications was used to evaluate the influence of OSP varieties on their functional and rheological characteristics. The results revealed the functional characteristics of OSP flours, including water and oil absorption index, swelling power, water solubility, emulsion activities, and baking expansion as well as rheological properties (peak, trough, breakdown, setback, and final viscosity) were significantly different (p&lt;0.05) among the varieties. Beta 1 and Beta 2 exhibited significantly higher (p&lt;0.05) gelatinization temperatures (83.48°C and 83.47°C, respectively) compared to Beta 3 (74.64°C).

Characteristics and food applications of partially pregelatinized cassava starch prepared by extrusion

Abstract Cassava, a staple crop in many developing countries, is considered a sustainable starch source. However, native starch often faces challenges in the food industry due to limited solubility and poor texture properties in certain applications. By improving cassava starch properties through extrusion, this study enhances the utilization of a locally available resource, supporting sustainability in food production. The study investigated the physicochemical properties of partially pregelatinized cassava starch (PPCS) prepared by extrusion and explored its food applications. PPCS was produced from native starch (tapioca) and pressed-rasped cassava in a 2:3 ratio. The mixture, with 35±1% moisture content, was extruded using a twin-screw extruder at three barrels temperatures (40°C, 60°C, 70°C). The extrudate was dried, ground, sieved, and packaged. The results demonstrated that extrusion markedly improved the starch’s physicochemical characteristics. PPCS exhibited substantial increases in swelling power (from 5.01 g/g to 10.8 g/g) and water solubility (from 1.65% to 7.5%) compared to native starch. The pasting properties of PPCS showed significant reductions in pasting temperature, peak viscosity, breakdown viscosity, setback viscosity, and final viscosity. These enhancements make PPCS suitable for industrial food applications requiring rapid dissolution and thermal stability, such as instant custards, puddings, cream soups, and seasoned flour.

Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds

Heat treatment of Bambara groundnut seeds has been reported to cause low paste viscosities in resulting flours. Structural changes in Bambara groundnut protein, due to heat treatment, causes the protein to encapsulate starch, making it unavailable to paste causing low paste viscosities. In this study, trypsin was used to hydrolyze proteins in the flour and the microstructure analysis confirmed the disappearance of aggregates. Flour microstructure analysis confirmed hydrolysis of protein from previously aggregated status and showed liberated individual starch granules. Following the treatment of flours by trypsin, Confocal laser scanning microscopy did not show a protein signal. Hydrolysing Bambara groundnut proteins significantly increased the flour paste viscosities (P < 0.05). The final viscosities for flours from 20 % moisture-conditioned and infrared heat-treated seeds for 5 min were 733.9 mPa s before protein hydrolysis and 2081.71 mPa s after protein hydrolysis. The gelatinization temperature (81 °C) did not show a significant change following protein hydrolysis. Sodium dodecyl-sulphate polyacrylamide gel electrophoresis band intensity increased indicative of disulfide bonding and protein polymerisation when microwave and infrared heat treatment were combined. There were changes in Bambara groundnut protein secondary structures such as an increase of 57 % in β-sheet along with a 60 % reduction in the α-helix as shown by the Fourier-transform infrared spectroscopy. The changes in secondary structure of Bambara groundnut protein were caused by microwave and infrared heating. Heat treatment of Bambara groundnut seeds is partly responsible for the reduction in paste viscosities of their flours.

Pasting, structural properties, and in vitro digestibility of water chestnut (Eleocharis dulcis Burm. f., Cyperaceae) starch co-gelatinized with different hydrocolloids

Hydrocolloids have been widely used to modulate the processing properties of native starch, this study aimed to investigate the effects of carrageenan (KC), tamarind seed polysaccharide (TSP), and xanthan gum (XG) on the pasting, rheological, structural properties, and in vitro digestibility of water chestnut starch (WCS). The pasting results showed that XG increased the peak viscosity (PV), trough viscosity (TV), final viscosity (FV) and breakdown viscosity (BD) of WCS gel, but decreased the setback (SB), TSP significantly increased SB. The rheological data found that KC, TSP and XG increased the apparent viscosity and storage modulus (G′) and loss modulus (G″) of WCS, which gradually increased by the concentration gradient of hydrocolloids. The hardness of starch with KC increased from 171.52 g to 323.36 g, and the addition of 0.3% KC and 0.5% KC enhanced the thermal stability. Furthermore, XG significantly increased the resistant starch (RS) content and decreased the hydrolysis rate of starch. These results will provide theoretical references for expanding the application range of WCS.

Editing of the soluble starch synthase gene MeSSIII-1 enhanced the amylose and resistant starch contents in cassava

Foods with high amylose and resistant starch (RS) contents have great potential to enhance human health. In this study, cassava soluble starch synthase MeSSIII-1 gene mutants were generated using CRISPR/Cas9 system. The results showed that the storage roots of messiii-1 mutants had higher contents of amylose, RS, and total starch than those in CK. The rates of small and large-sized starch granules were increased. Additionally, amylopectin starch in messiii-1 mutants had a higher proportion of medium- and long- chains, and a lower proportion of short-chains than those in CK. The onset, peak, and conclusion temperatures of starch gelatinization in messiii-1 mutants were significantly lower than those in CK, and the peak viscosity, trough viscosity and final viscosity all increased. MeSSIII-1 mutation could increase the contents of sucrose, glucose, and fructose in cassava storage roots. We hypothesize that these soluble sugars serve a dual role: they provide the necessary carbon source for starch synthesis and act as sugar signals to trigger the transcriptional reprogramming of genes involved in starch biosynthesis. This process results in a collective enhancement of amylose, RS, and total starch contents, accompanied by changes in starch granule morphology, fine structure, and physicochemical properties.

Variability of amylose content and its correlation with the paste properties of cassava starch.

The amylose content can significantly impact the diverse industrial applications of cassava starch. This study aimed to assess the variability of cassava germplasm concerning amylose content and other attributes pertinent to root quality, alongside its correlation with paste properties. Starch extracted from 281 genotypes, obtained in germplasm evaluation trials, was evaluated for amylose content, with additional analysis of parameters such as pasting temperature, time to peak viscosity (TPV), viscosity breakdown (BrD), retrogradation tendency, and maximum, minimum, and final viscosities. The genotypes exhibited considerable variation in dry matter content (ranging from 27.06% to 41.02%), starch content (from 14.61% to 25.67%), cyanogenic compounds (1.77 to 7.81), and amylose content (0.05% to 33.23%). High phenotypic variability in paste properties was observed, alongside a low residual effect for most traits, resulting in high broad-sense heritabilities (>0.95). Strong correlations of significant magnitude (>0.80) were found between parameters such as peak viscosity × viscosity breakdown, minimum viscosity × final viscosity, and final viscosity × retrogradation tendency. Moderate correlations were also identified, such as between dry matter content × starch content (0.56). While positive, correlations between amylose content and paste properties were of low magnitude (ranging from 0.13 to 0.35), except for TPV and BrD. Principal component discriminant analysis clustered the germplasm into six distinct groups based on root quality and paste properties, with most improved genotypes falling into two clusters characterized by high starch and dry matter contents. This study underscores the necessity of simultaneous evaluation of amylose content and paste properties in the breeding pipeline. Additionally, clustering cassava genotypes proves beneficial in identifying those that fulfill specific requirements in industrial and breeding applications.

Effects of yeast β-glucan on gelatinization, structure and digestibility of potato starch.

Potato starch (PS) is widely used in food, but its application is limited because of its poor heat resistance and easy aging. Therefore, it is necessary to adopt some modification methods to improve its performance and expand its application range. To improve these shortcomings of PS, the effect of yeast β-glucan (YG) at different concentrations (0%, 1%, 2% and 3%, w/v) on the gelatinization, structure and in vitro digestive properties of PS were investigated. The interaction of YG with PS was different because of different molecular weights. The addition of YG reduced the peak viscosity and increased the final viscosity of PS. YG made the texture of PS gel softer, and the effect of low molecular weight YG was more obvious. YG enhanced the thermal stability of PS. Fourier transform infrared spectroscopy showed that YG and PS interacted through hydrogen bonds. In addition, YG reduced the digestibility of PS in vitro. Collectively, the addition of β-glucan to PS can serve as a new approach to enhance the technological properties of PS in food applications. These results will provide theoretical basis for PS to develop into functional food. © 2024 Society of Chemical Industry.

The multi-scale structure and in vitro digestive kinetics of underutilized Chinese seedless breadfruit starch

In our previous research, the significant difference of physiochemistry properties for underutilized starches was showed between Chinese seedless breadfruit species and the other species. Based on this, the multiscale structure and digestion kinetics of Chinese seedless breadfruit of Spice and Beverage Research Institute species (SBS) and Xinglong species (XBS) was further researched. The SBS exhibited higher α-1,6 glycosylic bond content, free side-chain groups content, double-helix content, homogeneity, molecular weight, and V-type polymorphism, and fewer amorphous content, blocklet sizes, and a smaller semi-crystalline lamella thickness than XBS. Additionally, SBS showed higher final viscosity, pasting temperature, and gelatinization enthalpy than those of XBS. Consequently, SBS display lower rate constant (0.73 h−1) and glycemic index (65.17) than those of XBS (0.86 h−1 and 73.95). The anti-digestibility mechanism was revealed by the structure-digestibility relationship. It was found that resistant starch of SBS and XBS were significantly higher than those of starch from American and African species. This indicated that Chinese breadfruit starch could be considered as a good source of resistant starch, regulating glycemic index. In summary, XBS and XBS could be considered as a well source of resistant starch to make foods for preventing or improving type II diabetes or hyperlipemia.

Uncovering the multiscale structure and physicochemical properties of starch extracted from naturally fermented mung bean liquid by wet milling

In this study, mung bean liquid (MBL) was prepared by wet milling and then naturally fermented for 0, 24, 48, 72, and 96 h. Afterward, the starch extracted from MBL was analyzed. The pH of MBL decreases from 6.54 to 4.91 during fermentation. Moreover, the mung bean starch (MBS) granules changed significantly with pitted surfaces, pores and channels. The particle size, molecular weight (Mw) and long chain amylopectin (B2) content of the MBS decreased, whereas the short chain (A) increased from 20.57% to 22.70% with increasing fermentation time. Natural fermentation had no effect on the crystalline type (A) of the MBS but increased the relative crystallinity from 26.53% to 29.23%. However, the intensity ratios of the 995/1022 cm−1 and 1047/1022 cm−1 FTIR spectra increased with fermentation time, reaching maxima of 0.95 and 0.80 after 48 h, respectively. In addition, Fermented MBS increased the trough viscosity (TV), final viscosity (FV), elastic modulus (G′) and viscous modulus (G″) but decreased the peak viscosity (PV) and breakdown (BD). Thermal properties revealed that fermentation increased the gelatinization enthalpy (ΔH) from 9.49 to 10.26 J/g.

Jicama (Pachyrhizus spp.), a nonconventional starch: Effects of citric acid and heat−moisture treatment on properties of starch and its application in film

AbstractBackground and ObjectivesThis study investigated the effects of citric acid (CA) and heat–moisture treatment (HMT) on the properties of jicama starch (JS). Furthermore, it explores the potential of modified jicama starch for film preparation.FindingsThe amylose content of the JS increases after HMT and decreases for CA‐modified starch. CA and HMT modification lowered the swelling power, solubility, peak viscosity, breakdown viscosity, final viscosity, setback viscosity, and crystallinity percentage compared to the native JS. After modification, there was an increase in the transition and pasting temperature of JS. The strong peak for the control and treated JS was observed at around 1008 cm−1 wavenumber in the Fourier transform infrared spectroscopy. SEM showed the overlapping and clusters of the granules in all the modified JS. Modified JS‐based film significantly affects the water solubility, barrier, and mechanical properties of film. The film's SEM showed that the CA‐ and HMT‐modified films had more homogeneous surfaces than the native JS film.ConclusionsHMT and CA modification significantly impacted JS properties and improved the film properties for further application.Significance and NoveltyThis study's findings will facilitate selecting an appropriate treatment to enhance the properties of JS for applications in food formulation and sustainable packaging.

Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour.

Grey pea is a largely overlooked legume in the Nordic countries, and its potential uses in various food products remain unexplored. It is a nutrient-rich crop with low environmental impact, making it an attractive option for sustainable and nutritious plant-based alternatives. To investigate the impact of dehulling, germination, and fermentation on the bioactive (polyphenol content and antioxidant capacity) and functional characteristics (water absorption index, water solubility index, water and oil binding capacity, emulsifying properties and gelation concentration) of grey pea flour. Additionally, protein content and pasting properties (temperature, peak viscosity, trough viscosity, breakdown, final viscosity, and setback) were measured. Dehulling was performed using a runner disk sheller. Germination was carried out for 24 and 48 h at ambient temperature, and fermentation was conducted for 8 h at 43°C using a starter culture. The results indicate that dehulling did not significantly affect functional properties and gelling capacity (p = 0.297 for oil absorption capacity, p = 0.5 for emulsion activity, and p = 0.607 for emulsion stability), but it resulted in a notable decrease in total polyphenol content (TPC) and antioxidant capacity (TAC). Conversely, 48 h of germination increased TAC measured by two methods: FRAP (19%) and DPPH (30%). This process increased through viscosity by 1.2-fold, while it did not significantly affect the water absorption index (WAI), water solubility index (WSI), or the emulsifying properties of grey pea flour. Fermentation significantly improved TPC (p < 0.001 for whole grey peas and p = 0.004 for dehulled grey peas), with a TPC increase of up to 67% in fermented dehulled pea flour. TAC measured by both methods, showed significant increases, ranging from 35 to 104%. However, fermentation reduced emulsifying and pasting properties, as indicated by the peak, through and final viscosity, which may be desirable only for certain food products. Further, germination and fermentation showed significant increases in protein content, by 4 and 8%, respectively. Fermented grey pea flour exhibited enhanced bioactive characteristics, while 48-h germination positively impacted pasting properties. Overall, these processes led to changes in both the bioactive and functional properties of grey pea flour, creating opportunities for the use of these flours in a wide array of food products.