Legume Pasta Texture
Gluten and starch are two vital components of wheat that give wheat pasta its pleasing flexibility and chew. Flours made from legumes contain no gluten and less starch than wheat flour, so some manufacturers add ingredients such as tapioca, xanthan gum, pea protein, rice flour, or quinoa flour in an attempt to mimic the texture of wheat pasta. These additives all improve the moisture-retaining qualities of the pasta, keeping the noodles hydrated and chewy. Some of these additives, such as pea protein and xanthan gum, also improve cohesiveness. Tasters commented that our two higher-rated products, which included one or more of these additives, were “tender,” “chewy,” and “smooth.” Lower-rated pastas had a range of textural issues: They were “gummy,” “dry,” and “crumbly.” We were quick to notice that these samples didn’t contain any additives.
Three of the lower-ranking pastas were described as being “gritty” and “grainy.” This could be attributed to how finely the flour used to make the pastas was milled. Coarsely ground flours would result in grittier pastas.
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