Gluten-free flour dispersions from four pulse market classes, including great northern, navy, red kidney (Phaseolus vulgaris L.), and garbanzo beans (Cicer arietinum) were evaluated and compared to wheat as a gluten-containing control. Their starches were isolated and therefore the relationships between flour behaviour and starch characteristics were studied. wheat fifty six percent and garbanzo thirty nine percent flours presented higher starch contents than the common bean beans between thirty percent which resulted within the development of stronger gel network structures. Rheology tests suggested that garbanzo and pea bean flours developed the strongest structures among the gluten-free samples included. Therefore, these were chosen to develop gluten-free pasta.
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