Cereal Chem 57:390 - 396.  |  VIEW ARTICLE
Effect of Germination on Physicochemical and Bread-Baking Properties of Yellow Pea, Lentil, and Faba Bean Flours and Starches.

M. M. Morad, H. K. Leung, D. L. Hsu, and P. L. Finney. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

The physicochemical properties of flours and starches from ungerminated and germinated yellow pea, lentil, and faba bean were investigated. The alpha-amylase activity of the legume flours increased about 8.1 times for yellow peas, 2.4 times for lentils, and 1.5 times for faba beans after four days of germination. Scanning electron microscopy indicated some alteration of starch granule surfaces after germination. Germination caused changes in starch pasting properties of the legume flours and their starch fractions. Replacing wheat flour by legume starches affected loaf volume, crumb grain, and crust color of the breads. Germination appeared to have more detrimental effects on the baking properties of yellow pea starches than on those of lentil and faba bean starches.