Novel Insights on the Functional and Nutritional Features of the Foods Based on Cereals and Legumes

This research project aims to improve foods' nutritional and functional characteristics based on cereals and legumes, using biotechnological strategies to exploit unconventional matrices. First, type I sourdough obtained from sprouted wheat grains and lentils were studied. The second activity concerned the study of gluten-free bread (GF) obtained using type II sourdough and enriched in an artichoke by-product. Finally, self-structuring drinks obtained from the combination of plant protein isolates (soy, pea, lentil) and hydrocolloids (hydroxypropyl-methylcellulose, xanthan, guar gum, sodium alginate, pectin) were studied.