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.

I legumi : materie prime versatili per la produzione di pane e pasta / A. Bresciani, G. Chiesa, E. Dossi, S. Baroffio, A. Marti. - In: TECNICA MOLITORIA. - ISSN 0040-1862. - 72:8(2021), pp. 19-29.

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

A. Bresciani;G. Chiesa;S. Baroffio;A. Marti
2021

Abstract

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.
pulses; bread; pasta; plant proteins
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/863132
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