I legumi : materie prime versatili per la produzione di pane e pasta

In order to satisfy the consumer demand for nutritious and sustainable staple foods, recently more and more pulse-based products are available on the market.Considering the great interest in these products, it is necessary to define the pulses (lentils, chickpeas, and peas) that are more suitable for specific transformations. In this context, this review aims at highlighting the characteristics of the main pulses used in food processing, from milling to bread- and pasta-making. Finally, the characteristics of the final products such as bread and pasta, enriched or completely formulated with pulses, will be assessed.