Functional and structural approaches in pasta development

Language: English

Published by LAP LAMBERT Academic Publishing Jan 2026, 2026

6209353738 / 9786209353734

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This item is printed on demand - Print on Demand Titel. Neuware -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.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 52 pp. Englisch.

Seller Inventory # 9786209353734

Title
Functional and structural approaches in pasta development
Author
Sofiane Dairi
Publisher
LAP LAMBERT Academic Publishing Jan 2026
Publication year
2026
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6209353738
ISBN 13
9786209353734
Item weight
96 grams
Dimensions
220x150x4 mm

buchversandmimpf2000

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