Work

Incorporating legume and nut flours into pasta, bakery products, and snacks: Opportunities and challenges

Year: 2025

Type: article

Abstract: • Challenges and perspectives of nut and legume flours as new food ingredients. • Strength: bakery products with improved nutritional benefits can be developed. • Weaknesses: sensory properties and structural features. • Opportunities: careful design of processing techniques. Legumes and nuts have recently emerged in pasta, bakery, and snack manufacturing, offering a myriad of health benefits and culinary versatility. Incorporating legume and nut flours in these products can lead to enhanced nutritional profiles, while diversifying the future food offering, and mitigating environmental footprints. However, their integration needs careful consideration of various factors, including sensory properties, structural features, and processing techniques. This review endeavors to provide a comprehensive overview of the current state-of-the-art research about the use of legume and nut flours in pasta, bakery, and snack production, elucidating the opportunities, challenges, and future directions.

Source: Future Foods

DOI: 10.1016/j.fufo.2025.100811

Authors: V. Imeneo, F. Tokatli, B. Ozen, C. Cappa, I. Aguiló-Aguayo, Cristina Alamprese

Institutions: University of Milan, Izmir Institute of Technology, Institute of Agrifood Research and Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $1,990