Abstract
In the context of food and agroecological transitions, developing food applications based on legume flours and plant proteins requires mastering grains grinding. While wheat's milling has been extensively studied and is well mastered, legumes grinding and its underlying mechanisms are still poorly understood (Thakur et al., 2019). The aim of the present work is to identify the fragmentation mechanisms involved in the grinding of yellow split peas using a multi-population approach, by identifying different particle populations present in pea powders in varying amounts depending on grinding conditions. These populations are described with respect to their granulometric characteristics and microstructure. This work aims to study the fragmentation mechanisms of pea cotyledons during different grinding conditions and the rate of generated particles populations in relation with the physical and functional properties of whole powders.