Fortification of durum wheat semolina with detoxified matri (Lathyrus sativus) flour to improve the nutritional properties of pasta
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3126-x
Abstract: Durum wheat semolina (DWS) can be enriched with legume flours to produce more nutritious but high-quality pasta. DWS was substituted with detoxified matri (Lathyrus sativus) flour (DMF) at 5–25%, which in spaghetti increased the levels… read more here.
Keywords: detoxified matri; lathyrus sativus; wheat semolina; sativus flour ... See more keywords
Wet agglomeration of barley flour-wheat semolina blends into couscous: Effects on rheological, culinary and sensory properties
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DOI: 10.1016/j.ijgfs.2021.100412
Abstract: Abstract Wheat semolina was replaced by different percentages of barley flour (25, 50, 75 and 100%) for the preparation of artisanal couscous. The rheological behavior was evaluated using a Caleva® mixer torque rheometer. The dry… read more here.
Keywords: barley flour; culinary sensory; wheat semolina; agglomeration ... See more keywords
Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
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DOI: 10.3390/foods8090422
Abstract: Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina.… read more here.
Keywords: wheat semolina; wheat; fresh pasta; semolina physicochemical ... See more keywords