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The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosi...

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Autori principali: Antonella Pasqualone, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio, Carmine Summo
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2022-02-01
Serie:Foods
Soggetti:
legumes
extrusion-cooking
pizza
hydrocolloid
starch gelatinization
pasting properties
Accesso online:https://www.mdpi.com/2304-8158/11/3/482
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