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Start Over Author "Rossella Labarbuta" Publisher elsevier bv
1 results on '"Rossella Labarbuta"'

1. Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters

Author

Antonella Pasqualone, Carmine Summo, Rossella Labarbuta, and Michela Costantini

Subjects
0106 biological sciences, Starch gelatinization, Viscosity, 0404 agricultural biotechnology, Rheology, Chemistry, 010608 biotechnology, 04 agricultural and veterinary sciences, Food science, 040401 food science, 01 natural sciences, Screw speed, Food Science
Abstract

The aim of this work was to identify the effect of two different extrusion-cooking (E-C) conditions, milder and more severe, on starch gelatinization, dough rheological properties and techno-functional parameters of lentil flour (Lens culinaris Medik.). Extruded flours were obtained at 100 °C die temperature, with a screw speed of 220 rpm (EF1) and at 115 °C, 230 rpm (EF2), in an industrial plant. The E-C increased the viscoamylograph initial viscosity compared with native flour (NF), with a significantly higher value (p

Published
2021
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