Abstract
Pasta made exclusively from legume has high nutritional potential (rich in protein and gluten free). However, it is difficult to produce 100% legume dough suitable for the extrusion step in pasta production that comprises hydration, mixing, and extrusion. This paper addresses the biochemical phenomena at the origin of the agglomeration of dough particles frequently reported in the literature, which results in very sticky dough that cannot be extruded. We tested changes in mixing conditions including mixing temperature, addition of antioxidants, and flour pretreatment. Our results suggest that enzymatic reactions, notably lipoxygenase related redox activity, are responsible for this impairment of dough mixing and extrusion. Some of the process conditions studied can be applied at industrial scale and will help produce a legume food with nutritional and culinary qualities, beneficial for people with celiac disease, or gluten intolerance, as well as the general population.Practical Application In the context of a sustainable and healthy food transition, the food industry is developing legume-based food of high nutritional quality that is widely consumed, like pasta. However, using legumes often leads to technological problems during the mixing and extrusion of pasta. This article demonstrates they are linked to enzymatic oxidative phenomena and provides an easy solution to reduce the problems without drastically changing pasta processing. Applied at industrial scale, it will allow the production of naturally gluten-free pasta rich in protein (two to three times the protein content of wheat pasta), of good nutritional quality.