Food structure is an important characteristic of most foods we consume. A distinction can be made between 'naturally' developed structures in plant and animal tissue or prefabricated structures via food processing (Morris & Groves, 2013). Natural structures are, for example, the muscle tissue of meat, where macromolecules form a hierarchical fibrous structure, starch granules in which polysaccharides assemble into discrete packets or the fleshy structure of fruits and vegetables, where plant cells form network structures bound by the cell walls (Parada & Aguilera, 2007). In 'natural' and prefabricated structures, the main building blocks are proteins, fats, and carbohydrates, which are self-assembled in natural foods. These building blocks can form high-order structures that can be sub-structures of even more complex structures, e.g. polysaccharides form starch granules that are embedded in a wheat grain structure (Morris & Groves, 2013). To produce prefabricated structures in the food industry, the 'natural' structure of the raw material needs to be broken down and reassembled with other ingredients into new structures. This procedure becomes clear when analysing the bread making process. Cereal grains are milled into flour, rich in carbohydrates and proteins, and are reassembled with water, yeast and salt into bread. For some products, all components from the raw material are used (whole-grain bread), while for others, specific components are extracted before structure formation (white flour bread).
Legume protein for prefabricated structuresLegumes are usually a food product on their own, and only minor processing is required to transform them into edible and appealing food products. However, interest has grown in producing prefabricated food structures from legume protein in the past decade.Legumes are a major food source for centuries worldwide, and are one of the few plant groups almost distributed globally (Isely, 1982). They exist in a wide range of species, are well accepted, have high protein contents and are available at low cost (Tiwari, Gowen, & McKenna, 2011).