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Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

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Processing a 100% legume pasta in a classical extruder without agglomeration during mixing.

Karima Laleg¹, Denis Cassan¹, Joël Abecassis¹

¹IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.

Journal of Food Science

|February 3, 2021

Summary

Legume pasta offers high protein and is gluten-free, but dough stickiness hinders production. Enzymatic activity, specifically lipoxygenase, causes these issues, but process adjustments can enable industrial-scale production of this healthy food.

Keywords:

antioxidant extrusion faba lentil red-ox enzymes wheat

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Area of Science:

Food Science
Biochemistry

Background:

Legume-based pasta is a nutritious, gluten-free alternative to wheat pasta.
Producing 100% legume dough for extrusion faces challenges with dough stickiness and poor extrudability.

Purpose of the Study:

To investigate the biochemical causes of dough particle agglomeration in 100% legume pasta.
To identify process modifications to improve the mixability and extrudability of legume dough.

Main Methods:

Investigated effects of mixing temperature, antioxidant addition, and flour pretreatment on dough properties.
Analyzed enzymatic reactions, focusing on lipoxygenase-related activity.

Main Results:

Enzymatic oxidative reactions, particularly involving lipoxygenase, were identified as the primary cause of dough stickiness.
Specific process modifications were found to effectively reduce dough agglomeration and improve extrudability.

Conclusions:

Enzymatic activity is a key factor limiting the industrial production of legume pasta.
Implementing optimized processing conditions allows for the large-scale manufacture of high-quality, protein-rich, gluten-free legume pasta.