Molecular features and cooking behavior of pasta from pulses

Bresciani, Andrea; Iametti, Stefania; Emide, Davide; Marti, Alessandra; Barbiroli, Alberto

doi:10.1002/cche.10490

Cited by 7 publications

(8 citation statements)

References 16 publications

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“…For this reason, this study primarily aims to investigate the effects of a thermal treatment carried out on an industrial scale, and thus representative of common industrial practice, on the molecular characteristics of starch and proteins in pulses. Red lentils (Lens culinaris) have been chosen as the raw material because they are the second-most consumed pulse after chickpeas and because their use in cereal-based products is growing [15,16]. To this aim, one thermal-treated and one non-treated sample from the same commercial batch of red lentils, produced by an Italian mill as an ingredient for food production, were compared.…”

Section: Introductionmentioning

confidence: 99%

Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties

et al. 2022

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Thermal treatments are widely applied to gluten-free (GF) flours to change their functionality. Despite the interest in using pulses in GF formulations, the effects of thermal treatment at the molecular level and their relationship with dough rheology have not been fully addressed. Raw and heat-treated red lentils were tested for starch and protein features. Interactions with water were assessed by thermogravimetric analysis and water-holding capacity. Finally, mixing properties were investigated. The thermal treatment of red lentils induced a structural modification of both starch and proteins. In the case of starch, such changes consequently affected the kinetics of gelatinization. Flour treatment increased the temperature required for gelatinization, and led to an increased viscosity during both gelatinization and retrogradation. Regarding proteins, heat treatment promoted the formation of aggregates, mainly stabilized by hydrophobic interactions between (partially) unfolded proteins. Overall, the structural modifications of starch and proteins enhanced the hydration properties of the dough, resulting in increased consistency during mixing.

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Section: Introductionmentioning

confidence: 99%

Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties

et al. 2022

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“…Commercial pasta from red lentils exhibited a water absorption higher than 100%, cooking loss between 7.5 and 8.1 g/100 g, and firmness between 398 and 437 N [ 7 ]. Differences among the studies might be due to differences in processing conditions, including pasta shape.…”

Section: Resultsmentioning

confidence: 99%

“…Throughout the decades, structure-quality relationships have been studied in refined [ 1 ] and wholegrain [ 2 , 3 ] wheat pasta, where gluten plays a key role in assuring the typical “al dente” texture of the cooked product, as well as in gluten-free pasta [ 4 , 5 , 6 ], where starch modifications are strategic in creating a cohesive structure. On the contrary, very little information is available so far on the role of starch and protein in defining the quality of pulse pasta—the latest innovation in the pasta sector—containing about 60% of starch and 20% of proteins [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…By addressing starch and protein features in commercial pulse pasta, Bresciani et al [ 7 ] pointed out that a stiff protein network resulted in better cooking behavior. Despite providing insights on how protein molecular organization may have affected cooking behavior, the study did not address processing conditions, that were unknown due to property issues in the case of commercial samples.…”

Section: Introductionmentioning

confidence: 99%

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Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior

Bresciani

Erba

Casiraghi

et al. 2022

Foods

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The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed. Pasta from raw red lentils (R) was prepared by conventional extrusion (C_R) and extrusion-cooking (EC_R), whereas heat-treated red lentils (HT) were processed into pasta by conventional extrusion (C_HT). A “high protein” and “high fiber” pasta was prepared. Using HT was effective in increasing the luminosity (that was about 88, 91, and 96 for EC_R, C_R, and C_HT, respectively), and decreasing the presence of defects on the pasta surface (heterogeneity was 5%, 36%, and 45% for C_HT, EC_R, and C_R, respectively). Heat treatment on grains or flour significantly increased starch susceptibility to α-amylase (6.6, 7.4, and 8.6% for C_R, C_HT, and EC_R, respectively) and decreased the final viscosity (from 335 BU in C_R to 287 and 291 BU in EC_R and C_HT), resulting in a significant increase in starch digestibility (slowly digestible starch was about 41, 27, and 26% in C_R, C_HT, and EC_R, respectively). As regards proteins, the main effect on their structure was observed in C_HT, where the cooking behavior was much improved and cooking losses were lowest (5.7%). On the other hand, protein and starch organization in EC_R might have accounted for pasta resistance in overcooking.

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“…In the case of yellow lentils, extrusion-cooking process led to pasta with better texture than the traditional process since the former promoted greater starch gelatinisation and reorganisation (Bresciani et al, 2021b). In a more recent study, Bresciani et al (2022c) found that the pre-gelatinisation step modified starch and protein organisation in red lentils. However, it is still unclear how such modification would impact pasta quality.…”

Section: Introductionmentioning

confidence: 99%

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

Bresciani

Giuberti

Cervini

et al. 2023

Int J of Food Sci Tech

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

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Molecular features and cooking behavior of pasta from pulses

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 7 publications

References 16 publications

Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties

Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties

Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior

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

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