Functional and structural approaches in pasta development (Paperback)

Language: English

Published by LAP Lambert Academic Publishing, 2026

6209353738 / 9786209353734

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Paperback. 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. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

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Title
Functional and structural approaches in pasta development (Paperback)
Author
Sofiane Dairi
Publisher
LAP Lambert Academic Publishing
Publication year
2026
Condition
new
Binding
Paperback
Language
English
ISBN 10
6209353738
ISBN 13
9786209353734

CitiRetail

Stevenage, United Kingdom

5-star seller

AbeBooks seller since June 29, 2022

Shipping rates from United Kingdom to U.S.A.

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