Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties
Thermal treatments are widely Transfer Belt 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