Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility

Food Biophysics

Volumn 5, Issue 4, 2010, Pages 309-320

  Petitot, Maud ^a,b   Micard, Valérie ^a  

^a UMR IATE   (France)

^b CRECERPAL   (France)

Author keywords

Durum wheat pasta; Faba bean; Gluten network; Microstructure; Split pea; Starch digestibility

Indexed keywords

DRYING; MICROSTRUCTURE; PROTEINS; TEMPERATURE;

DRYING CONDITION; DURUM WHEATS; ENZYMATIC ATTACK; FABA BEANS; LOW GLYCAEMIC-INDEX; SPLIT PEA; STARCH DIGESTIBILITIES; TECHNOLOGICAL TREATMENT;

STARCH;

PISUM SATIVUM; SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM; VICIA FABA;

EID: 78249287535     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9180-1     Document Type: Article

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