## 3 Results and Discussion
### Particle Size Distribution  
The results of particle size distribution are shown in Table 2.  
Concerning the interval lower than 125 \(\upmu\)m, the two-way ANOVA did not find any statistically significant differences. For the interval 125-250 \(\upmu\)m, the results of the ANOVA found a significant individual effect of stone rotational speed (\(p\) = 0.003), while this was not the case for chickpea moisture content or their interaction. In particular, the sample with 10% moisture content milled at the highest rotational speed (i.e., 320 RPM), showed a significantly higher percentage of particles in the interval between 125 and 250 \(\upmu\)m. Furthermore, these findings provide, for the first time in the literature, an optimal value of moisture content and milling speed for the milling process of chickpea. These results are supported by [PERSON] et al. (2018) [23], which highlighted, in their literature review, that 10% moisture content is optimal for chickpea dehulling and milling. The authors also argued that 10% moisture content is optimal since it allows chickpea to have optimal mechanical and physical properties, thereby allowing the optimization of dehulling and milling unit operations. Unfortunately, [PERSON] et al. (2018) [23] did not recommend any optimal milling speed for chickpea, highlighting the urgent need for this paper since the particle size distribution of flour significantly affects water absorption, dough rheological properties, and final bread characteristics.  
With respect to the interval 250-400 \(\upmu\)m, the two-way ANOVA did not find any statistically significant differences. In contrast to the latter result, for the interval 400-600 \(\upmu\)m, the two-way ANOVA pointed out individual main effect for stone rotational speed (\(p\) = 0.002) and moisture content (\(p\) = 0.028) but not the factor interaction. Moreover, for the last interval (i.e., \(>\) of 600 \(\upmu\)m), the same results were highlighted by the two-way ANOVA (individual main effect for stone rotational speed (\(p\) = 0.05) and moisture content (\(p\) = 0.04)). Firstly, it is possible to underline that as stone rotational speed increases, the percentage of particles included in the interval 400-600 \(\upmu\)m and bigger than 600 \(\upmu\)m significantly decreases. Secondly, as found for the interval 125-250 \(\upmu\)m, the sample with 10% moisture content milled at the highest speed (i.e., 320 RPM) showed the best performance, highlighting the absolute lowest value of particles in the interval 400-600 \(\upmu\)m. With respect to the optimal moisture content of 10%, the reasons are the same as reported for the interval 125-250 \(\upmu\)m. Concerning the optimal speed of 320 RPM, no article in the literature provides any sort of recommendation regarding the optimal milling speed of chickpeas. However, the results are supported by the findings reported in Section 3.4 that found the highest damaged starch content in the sample with 10% moisture content milled at the highest speed (i.e., 320 RPM). Nevertheless, it seems that the aforementioned speed allowed to provide the optimal amount of energy in the best time frame, allowing the best pulverization of the milled sample.