Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour
نویسندگان
چکیده
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.
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ژورنال
عنوان ژورنال: International Journal of Food Science and Technology
سال: 2023
ISSN: ['1365-2621', '0950-5423']
DOI: https://doi.org/10.1111/ijfs.16312