Pasta from yellow lentils: How process affects starch features and pasta quality

•100% raw yellow lentil flour can be processed into pasta.•Both conventional extrusion and extrusion-cooking led to good quality pasta.•Extrusion-cooking led to pasta with better texture than conventional process.•Extrusion-cooking promoted greater starch gelatinization and reorganization.•The diffe...

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Veröffentlicht in:	Food chemistry 2021-12, Vol.364, p.130387-130387, Article 130387
Hauptverfasser:	Bresciani, Andrea, Giuberti, Gianluca, Cervini, Mariasole, Marti, Alessandra
Format:	Artikel
Sprache:	eng
Schlagworte:	Cooking quality Extrusion Gluten-free Pasta-making Pulse Starch
Online-Zugang:	Volltext
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