Functional and structural approaches in pasta development: The Role of Pulse Composition and Hydrocolloids in Shaping Gluten-Free Dough Functionality - Softcover

Dairi, Sofiane; Chabane, Sabine; Azzouza, Dounia

Softcover

ISBN 10: 6209353738 ISBN 13: 9786209353734

Publisher: LAP Lambert Academic Publishing, 2026

Synopsis

This review examines the functional and technological roles of pulses in gluten-free food matrices, with a particular emphasis on their interactions with hydrocolloids. It describes how the biochemical architecture of pulse flours-defined by their protein, starch, fiber, and phenolic fractions-shapes rheological responses, water mobility, and dough structuring processes. Central attention is given to hydrocolloids, whose thickening, gelling, and stabilizing properties compensate for the absence of gluten, enhancing cohesion, mechanical resistance, and water management, and thereby improving the technological and sensory quality of legume-enriched gluten-free doughs.The review also explores the contributions of proteins, enzymes, and physical treatments in modulating dough structure, viscoelastic behavior, and thermal transitions. It highlights the ability of legume-derived ingredients to simultaneously enhance texture and nutritional value in gluten-free formulations. Additionally, a comprehensive bibliographic overview details the origin, physicochemical traits, and nutritional properties of major pulses, along with their technological uses within the agri-food sector.

Edition details

• Publisher: LAP Lambert Academic Publishing
• Publication date: 2026
• Language: English
• ISBN 10: 6209353738
• ISBN 13: 9786209353734
• Binding: Paperback
• Number of pages: 52