By RVA and DSC,the impact of different baking temperature and time on the thermodynamic properties, gelatinization characteristics as well as transparency of pea powder was compared. The results showed that pea powder was better baked at 130℃ for 50 min, with high gelatinization degree, good hot paste stability and moderate transparency. In addition, compared the colour, flavour,taste and viscidity of pea powder mixed with lotus root starch or green bean powder, the results showed that: the blended powder was mostly be accepted mixed with...