Gelatinization and pasta making conditions for buckwheat gluten-free pasta
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DOI: 10.1016/j.jcs.2020.103073
Abstract: Abstract The formulations and the operative conditions of the processes involved in the production of buckwheat gluten free pasta were investigated. Buckwheat flour alone and/or in combination with maize and rice flours was used to… read more here.
Keywords: gluten free; pasta; pasta making; gelatinization ... See more keywords
PASTA-MAKING PROPERTIES OF THE NEW DURUM WHEAT VARIETY BIENSUR SUITABLE FOR THE NORTHERN MEDITERRANEAN ENVIRONMENT
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DOI: 10.14674/ijfs-1163
Abstract: Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological… read more here.
Keywords: pasta; pasta making; durum wheat; new durum ... See more keywords
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
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DOI: 10.3390/foods11030256
Abstract: Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile. Semolina that is high both in protein and gluten content is recognized as the ideal raw material… read more here.
Keywords: pasta quality; pasta making; variables pasta; pasta ... See more keywords