Starch degradation and protein denaturation in pasta extruded at low temperature

This thesis focuses on the structural changes of starch and protein during low-temperature extrusion in pasta and further explores protein characteristics in high-amylose wheat and its use in pasta production. This work advances fundamental understanding while providing a strong basis for designing tailored cereal products with improved sensory and nutritional qualities. It also delivers critical insights to optimise industrial-scale extrusion processes for pasta and related products.