## 3 Results and Discussion  
### Swelling Behaviour of the Soups  
In Figure 1, the particle size distribution of the different flours and PS in cold and boiling water are presented. Clearly, the non-gelatinised samples (NG-O and PS) showed different swelling behaviour compared to the pre-gelatinised samples (PG-O and INS). Micrographs of the samples are shown in Figure 2.  
The PS showed a unimodal particle size distribution in both cold and boiling water, representing the native and swollen starch granules, respectively. The significant increase in particle size indicates that the PS swelled substantially in boiling water. These results were confirmed with the micrographs in Figure 2, showing a significant increase in granule size for the starch in boiling water compared to the native granules in cold water.  
The NG-O showed a bimodal particle size distribution in cold water. The peak around 10-50 um represented native starch granules, whereas the second peak around 200-1000 um indicated the presence of aggregated cell material or fractionated cell clusters, as previously discussed by [PERSON] et al. (2021) [6]. In boiling water, NG-O starch granules significantly swelled, to a particle size of 20-200 um. Compared to PS, the NG-O had a lower swelling power.  
In contrast to the non-gelatinised ingredients, the particle size distributions of the PG-O and INS samples were hardly affected by the water temperature. In both cold and boiling water, both flours showed a similar particle size distribution. This was expected, since pre-gelatinised starch is reported to possess cold-swelling properties [35]. The particle size distribution of the dispersed PG-O ranged around 10-630 um. The tail towards smaller particles was the result of the ball milling step during the production process of the flour. From the micrographs it is observed that the fractionated swollen starch granules were present at around 20-50 um, whereas larger particles were present in form of fractionated cell clusters or intact cells. The maximum particle size was lower for the PG-O (around 630 um) compared to the NG-O (around 1000 um) due to the ball milling step during production. The INS showed a similar distribution to the PG-O, however, with a broaderparticle size range. The maximal particle size was around 1000 \(\upmu\)m, which indicated that the production process of the INS contained a less intensive milling step. Comparing the micrographs of PG-O and INS, similar swollen granule sizes were observed and both flours contain (partly) intact chickpea cells.  
In conclusion, PS and NG-O significantly swelled in boiling water, although the NG-O granules did not expand to the same size as the swollen PS granules. Although the particle size distributions of the PS and PG-O after dispersion in boiling water were in a similar range, the PS granules swelled more strongly and the larger particles in the PG-O were mostly attributed to other cell material. INS behaved similarly to PG-O but an increased amount of larger particles were present.  
Figure 1: Volumetric particle size distributions of potato starch (PS), non-gelatinised open cell flour (NG-O), pre-gelatinised open cell flour (PG-O), and pre-gelatinised commercial chickpea flour (INS) suspended in cold (20 \({}^{\circ}\)C) (open symbols) and boiling (100 \({}^{\circ}\)C) (closed symbols) water.  
Figure 2: \(Cont\).