Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour

Considering the high interest in using pulses production of staple foods, including pasta, this study aimed at investigating effect pre-gelatinisation on overall quality pasta from red lentils. Pre-gelatinized flours showed a lower gelatinisation temperature (up to about 57 °C vs. 65 °C) and higher retrogradation tendency than native flour. Such changes resulted water absorption capacity 1.23 0.98 g g−1) farinographic torque, but did not impact cooking quality. Conversely, resistant starch content cooked decreased (from 14.79 10.4 g/100 total starch) hydrolysis index increased 48.28 67.71) when pre-gelatinised were used. In conclusion, impacted starch, hydration mixing properties lentils flours, without compromising behaviour related pasta.