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Pulses are an essential component of the human diet in the underdeveloped and developing countries. Pulse milling mainly focuses on complete removal of the hull with a minimum generation of powder, broken, and in certain cases, dehulled split formation. Physical and mechanical properties of different pulses are described, and their role in dehulling is discussed in this review.

The book discusses the nature of gums that binds hull and cotyledons together and their effect on milling characteristics. Various pretreatment processes (soaking, edible oils, chemicals, enzymes, hydrothermal) developed to loosen the bond are examined for their dehulling efficacy from a commercial application viewpoint. Dependence of dehulling characteristics of different pulses on size, shape, variety, grain hardness, and moisture content are discussed. The losses taking place in the form of broken and powder during pulse milling are described. Methods for performance evaluation of the dehulling pulse system are talked about, and expressions are suggested for proper evaluation. This book gives a complete overview of the processes and technological status of pulse and oilseed milling in the present context.