Yellow Pea Flower contains pea protein and is a type of food. It is a source of protein derived and extracted in powder from the yellow and green split peas, Pisum sativum, classified in the legume food group. It can be used as a supplement to increase an individual’s protein or other nutrient intake, or as a substitute for other food products (e.g. the substitution of dairy milk by pea milk). It is also used as a functional ingredient in food-manufacturing, such as a thickener, foaming agent, or an emulsifier.
Source: Sandberg, A. -S. (2011-01-01), Saarela, Maria (ed.), “15 – Developing functional ingredients: a case study of pea protein”, Functional Foods (Second Edition), Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, pp. 358–382
Yellow Pea Flour, also known as Peasemeal is a flour produced from yellow field peas that have been roasted. The roasting enables greater access to protein and starch, thus increasing nutritive value. Traditionally the peas would be ground three times using water-powered stone mills. The color of the flour is brownish yellow due to the caramelization achieved during roasting, while the texture ranges from fine to gritty. The uses of peasemeal are similar to maize meal in baking, porridge and quick breads. Peasemeal has had a long history in Great Britain and is still used in Scotland for dishes such as brose and bannocks. Brose is similar to farina in its consumption by the addition of boiling water or stock to the peasemeal then eaten immediately with butter, pepper, salt, sugar or raisins.
The production of peasemeal disappeared in the 1970s until Fergus Morrison took over a run-down water-powered mill in Golspie, Scotland and revived the mill and peasemeal due to popular demand.
Currently, the use of yellow pea flour is again gaining momentum due to the nutritional benefits and sustainability associated to this food crop. Pea flour can fully or partly replace wheat flour in bakery products, such as cakes, cookies and bread.
Sources: Zhao, Hefei (February 2020). “Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products”. Journal of Food Biochemistry.
Babault, Nicolas; Païzis, Christos; Deley, Gaëlle; Guérin-Deremaux, Laetitia; Saniez, Marie-Hélène; Lefranc-Millot, Catherine; Allaert, François A. (2015-01-21). “Pea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical trial vs. Whey protein”. Journal of the International Society of Sports Nutrition.