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Lentil seeds (Lens culinaris var. vulgaris, cultivar Magda‐20) were allowed to ferment naturally at different lentil flour concentrations (79 g/L, 150 g/L and 221 g/L) and temperatures (28 °C, 35 °C and 42 °C). During fermentation, samples were taken at 24 h intervals. The changes in starch content in all samples were studied. Scanning electron microscopy (SEM) was used to investigate changes in samples fermented for 96 h at two different concentrations (79 g/L and 221 g/L) and two different temperatures (28 °C and 42 °C). A considerable decrease in starch content was observed at 0 h of fermentation, defined as the time when the lentil flour was completly suspended at the established temperature. Once fermentation began, flour concentration and temperature modified starch content. Fermentation brought about a general decrease in starch content and a 32—37 % dry matter content was found in the samples after 96 h. Microscopical studies showed that endocorrosion, i.e., breakdown starting from the center of starch granules, was the main pattern observed during lentil fermentation.

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Pea flour from green and yellow mature pea seeds (Pisum sativum) was processed by adding emulsifiers (Glycerol-monostearate GMS, and Amidan 250B polar type monoglyceride, A250). Doughs obtained were cooked for 15 min and 30 min in order to investigate the effect of the presence of emulsifiers and cooking treatment. The quality of macaroni was examined, cooking properties were defined and sensory assessment established. Changes in protein structure were studied by solution fractioning and SDS-PAGE. Modification of the monosaccharide, disaccharide and -galactoside contents and trypsin inhibitor activity (TIA) were also studied. The addition of emulsifiers improved dough quality. Emulsifiers fundamentally change the solubility of protein fractions, and they were able to promote the soluble fraction molecular weight distribution and the infiltration of low molecular weight fractions into the protein network. The soluble carbohydrate content was not modified by the addition of emulsifiers whilst cooking time affected its content. -Galactoside content and TIA were reduced after the addition of emulsifiers and the cooking of peas.