Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties

Thermal treatments are widely applied to gluten-free (GF) flours to change their functionality. Despite the interest in using pulses in GF formulations, the effects of thermal treatment at the molecular level and their relationship with dough rheology have not been fully addressed. Raw and heat-trea...

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Detalles Bibliográficos
Autores principales: Bresciani, Andrea, Emide, Davide, Saitta, Francesca, Fessas, Dimitrios, Iametti, Stefania, Barbiroli, Alberto, Marti, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8879514/
https://www.ncbi.nlm.nih.gov/pubmed/35209055
http://dx.doi.org/10.3390/molecules27041266

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8879514/
https://www.ncbi.nlm.nih.gov/pubmed/35209055
http://dx.doi.org/10.3390/molecules27041266

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