Rice: A Versatile Food at the Heart of the Mediterranean Diet

High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility

“…Many of Eastern consumers are highly attracted by foods typical from Western countries. When talking about rice, although being mainly consumed in Italy, risotto is becoming more and more appreciated all over the world thanks to its peculiar texture: creamy outside and firm inside (Bresciani et al, 2021a). Among Italian varieties, 'Carnaroli' is considered one of the most suited for risotto preparation, thanks to a combination of qualitative traits including kernel size, mediumhigh amylose content (Table 1) and high gelatinization time that assure partial leaching of starchy material and, therefore, the valued/required texture (Table 2).…”

“…Despite the great interest in using such varieties because of the well-known relation between amylose and resistant starch content (Toutounji et al, 2019), it can be anticipated that 'Dodamssal' is unsuitable for risotto preparation: it had an extremely high gelatinization time and hardness (Table 2). Alongside traditional consumption, rice has been increasingly sought after in recent decades as an ingredient of various food formulations, including extruded snacks and gluten-free pasta (Bresciani et al, 2021a). Previous findings on high amylose corn (Alfieri et al, 2020;Bresciani et al, 2021b;Bresciani et al, 2021c) -as well as the characterization reported in the present study for rice -suggest that 'Dodamssal' would be more suitable for co-extruded snack production rather than gluten-free pasta (if used alone), due to the fact the high-amylose starch requires very high temperature (95°C) for starch gelatinization (Fig.…”

“…to obtain the desired texture according to consumer taste and dietary habits. Moreover, in recent decade rice has been increasingly sought after as an ingredient of various food formulations, including gluten-free pasta, baked products, and snacks (Bresciani et al, 2021a).…”

Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour

“…The first approach consists in treating the flour with steam in a horizontal cooker. Alternatively, the grits are cooked in a vertical oven by injecting steam directly into the product mass (Bresciani et al ., 2021a). In the case of yellow lentils, extrusion‐cooking process led to pasta with better texture than the traditional process since the former promoted greater starch gelatinisation and reorganisation (Bresciani et al ., 2021b).…”

Composite flour production and assessment of the safety quality of gluten-free bread

“…But, soya flour has a characteristic bean odor and products made from this type of flour in its pure form are prone to quick hardening. People with a food allergy to gluten also often suffer from lactose intolerance (Khmelevskaya et al, 2019;Bavykina et al, 2019;Bresciani et al, 2021). In this case, the technology for making bread involves only the proofing of the dough (there is no fermentation process).…”