Inside the dough: the techno-functional and rheological properties: Understanding and Optimizing the Role of Legumes in Dough: From Physicochemistry to Techno-Functional Performance

This chapter provides an integrated review of the physicochemical and techno-functional bases that determine the behavior of legumes when incorporated into dough matrices. It highlights the central role of their composition—particularly protein, starch, and fiber fractions in shaping the hydric, viscoelastic, and structural properties of food systems. Protein–starch interactions, further modulated by non-starch polysaccharides, govern the formation, stability, and organization of the matrix network, directly influencing rheology, texture, and processing performance.Special attention is given to mechanisms induced by heat treatments, including starch gelatinization, protein denaturation, and associated macromolecular rearrangements. These thermostructural transformations dictate the evolution of elastic and viscous moduli, water retention, gelation capacity, and, more broadly, the mechanical behavior of doughs. The review also emphasizes the intrinsic limitations of gluten-free formulations, often characterized by insufficient cohesion, reduced extensibility, and unstable structures due to the absence of an organized gluten network.