Abstract
The implementation of pasta structuring processes under atypical conditions must allow the development of products with rapid or cold rehydration properties and preserved organoleptic qualities. The PhD main objective is to study the structuration of pasta during hydro thermal processes through 4 approaches that aim to: (i) Describe pasta structuring mechanisms ; (ii) Describe the structural changes of wheat constituents during hydrothermal processes; (iii) Understand the impact of the modifications induced by processes on pasta qualities ; (iv) Innovate in the technological approaches of pasta manufacturing processes. Confidential work is carried out as part of the Défi Blé Dur project (PIAVE BPI France funding; INRAe) in collaboration with French industrialists who process durum wheat.