## 4 Conclusions  
Our results highlight that moisture content and stone rotational speed have statistically significant effects on milling operative parameters, on flour particle size, and, finally, on chickpea flour composition. In particular, stone rotational speed and chickpea moisture content affected almost all the tested variables. As stone rotational speed increases, flour temperature (\(\Delta\)T), average power, and damaged starch content significantly increases. On the other hand, milling time significantly decreases as stone rotational speed increases. With respect to moisture content, the results found that as moisture content increases, energy consumption and specific milling energy increases. On the contrary, starch and protein content of chickpea flour significantly decreases as moisture content increases.  
These findings clearly highlight that stone rotational speed and moisture content are powerful tools that allow the utilization of the milling process to modulate the characteristics of the obtained flours. Moreover, the results of this study recommend, for the first time in the literature, optimal values of moisture content and milling speed of chickpea. In particular, the results suggest that a chickpea moisture content of 10% and a milling speed of 320 RPM allow to reduce milling time, optimize particle size distribution of chickpea flour (significantly increasing the percentage of particles in the interval between 125 and 250 \(\upmu\)m, reaching desirable particle size distribution), reduce specific milling energy, and, finally, increase the damaged starch content in chickpea flours. An optimal content of damaged starch is essential for the food industry as it increases flour water absorption and the availability of simple sugars improving the overall rheological properties of doughs. In conclusion, milling chickpeas with a moisture content of 10% at a milling speed of 320 RPM seems to be the best compromise between milling operative parameters, particle size, and chickpea flour composition.  
A.C.: conceptualization, methodology, validation, data curation, writing (original draft), writing (review and editing), visualization, and project administration. M.Z.: validation, data curation, writing (review and editing), visualization, supervision, and project administration. S.C.: validation, data curation, writing (review and editing), visualization, supervision, and project administration. M.F.: conceptualization, methodology, validation, data curation, writing (original draft), and writing (review and editing). E.C.: conceptualization, validation, writing (original draft), writing (review and editing), visualization, supervision, and project administration. A.P.: validation, data curation, writing (review and editing), visualization, supervision, and project administration. P.M.: conceptualization, methodology, validation, data curation, writing (original draft), writing (review and editing), visualization, and project administration. All authors have read and agreed to the published version of the manuscript.  
This work was partially funded by \"Fondazione CR Firenze\".  
The authors declare no conflict of interests.