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Background and objectives: Understanding the influence of genotype (G) and environment (E) on the compositional, functional, and baking properties of pulse flours is important for expanding their use as alternative plant‐based ingredients. The objective of this research was to examine the effects of G, E, and their interaction (GxE) on flour and bread properties of peas (yellow and red) and lentils (red and green). Findings: For both peas and lentils, main effects of G and/or E were observed for most of the flour and bread parameters including sensory properties. Significant GxE effects were also observed for some of the flour and bread parameters. Conclusions: Both G and E influenced the flour and bread baking properties of peas and lentils. To ensure consistent flour quality and to meet flour specifications, G and E should be considered when sourcing peas and lentils for flour production. Significance and novelty: The findings from this research greatly advance our understanding of the importance of G and E on the quality of pea and lentil flours and their baking performance. [ABSTRACT FROM AUTHOR]

Background and objectives: There is a growing global interest in partially replacing wheat flour with pulse flours in foods, including bread. However, undesirable flavors associated with pulse flours, especially yellow pea flour, have limited their use in foods. Pretreating pulses prior to milling offers a possible solution for improving the flavor of pulse flours. The objective of this research was to examine the effect of oven roasting and Revtech roasting (with and without steam) on the compositional, functional, and bread baking properties of whole yellow peas. Findings: Regardless of the roasting method used, a roasting temperature of 120°C resulted in flours that retained good functionality and bread baking properties with less detrimental changes in flour color. Bread made with peas roasted at 120°C also had reduced aroma and flavor properties compared to bread made with untreated peas. Conclusions: The strong aroma and flavor properties of yellow peas can be reduced by pretreating the peas prior to milling using conventional oven roasting and Revtech roasting. By selecting the appropriate roasting temperature, flour functionality for bread baking can be maintained. Significance and novelty: Roasting is a useful premilling treatment for yellow peas. Reducing the off‐flavors associated with pulses while maintaining flour functionality will allow for greater use of pulse flours in formulating foods. [ABSTRACT FROM AUTHOR]