Table 2.

Initial pH and buffering capacity of the pea flours

	Pea grinding method					P-value
	PCF	GPCF	PFF	GPFF	SEM	F	G	F × G
Initial pH	6.59a	6.57a	6.49b	6.48b	0.015	0.001	0.26	0.65
Buffering capacity	0.170a	0.533b	0.536b	0.555b	0.0068	0.001	0.001	0.001

Data are presented as LSMEANS ± SEM. PCF, pea coarse flour, obtained with a crushing roller with a 2.5 mm space; GPCF, PCF reground with a screen of 1 mm aperture; PFF, pea fine flour, obtained with hammer mill with a 2 mm screen; GPFF, PFF reground with a screen of 1 mm aperture; F, feed effect (coarse vs. fine); G, regrinding effect; F × G, interaction between feed and regrinding effects. Buffering capacity was determined with the method described by Giger-Reverdin et al. (2002). Mean values in the same row without a common superscript are significantly different at P < 0.05.