ArticleMolecules (Basel, Switzerland)2022
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 25 citations in OpenAlex.
- Nutritional Composition and Functional Properties of Commonly Consumed Lentils: Impact of Commercial Lentil Types and Cooking Processes.Foods (Basel, Switzerland) · 2026Article
- Enhancing Consumer Acceptance of Cricket (Food science & nutrition · 2026Article
- The Quality and Starch Digestibility of Multi-Grain Noodles Are Regulated by the Additive Amount of Dendrobium Officinale.Foods (Basel, Switzerland) · 2025Article
- Alteration of the Morphological and Physicochemical Characteristics of Corn and Wheat Starch via Dry Heating with Whey Protein Isolates.Foods (Basel, Switzerland) · 2024Article
- Identification and Characterization of a Predominant Hydrophobin in the Edible MushroomJournal of fungi (Basel, Switzerland) · 2023Article
- Pasta from Red Lentils (Foods (Basel, Switzerland) · 2022Article
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Authors and funding
7 authors at 1 institution in 1 country.
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Abstract
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-treated red lentils were tested for starch and protein features. Interactions with water were assessed by thermogravimetric analysis and water-holding capacity. Finally, mixing properties were investigated. The thermal treatment of red lentils induced a structural modification of both starch and proteins. In the case of starch, such changes consequently affected the kinetics of gelatinization. Flour treatment increased the temperature required for gelatinization, and led to an increased viscosity during both gelatinization and retrogradation. Regarding proteins, heat treatment promoted the formation of aggregates, mainly stabilized by hydrophobic interactions between (partially) unfolded proteins. Overall, the structural modifications of starch and proteins enhanced the hydration properties of the dough, resulting in increased consistency during mixing.
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