Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta

2021 ◽  
pp. 129993
Author(s):  
Daniel E. Garcia-Valle ◽  
Luis A. Bello-Pérez ◽  
Edith Agama-Acevedo ◽  
Jose Alvarez-Ramirez
Keyword(s):  
Durum Wheat ◽  
Chickpea Flour ◽  
Durum Wheat Semolina

scholarly journals Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour

2018 ◽  
Author(s):  
A. Albors ◽  
M. E. Martín-Esparza ◽  
G. B. Bressi ◽  
A. Raga
Keyword(s):  
Oleic Acid ◽  
Durum Wheat ◽  
Protein Content ◽  
Functional Properties ◽  
Proximate Composition ◽  
Gluten Free ◽  
Cooking Properties ◽  
Chickpea Flour ◽  
Durum Wheat Semolina ◽  
Insoluble Fibre

Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insoluble fibre, minerals and fat rich in oleic acid and a similar protein content. It was not found any clear relationship between the flour functional properties and its proximate composition. The use of PG did not imply an improvement on the firmness but did provide some continuity to the pasta structure. Keywords: Gluten-free pasta, tigernut flour, chickpea flour, texture, cooking properties.

Technological properties of bakers’ yeasts in durum wheat semolina dough

2009 ◽  
Vol 37 (4) ◽  
pp. 371-379 ◽  
Author(s):  
Virgilio Giannone ◽  
Chiara Longo ◽  
Arcangelo Damigella ◽  
Domenico Raspagliesi ◽  
Alfio Spina ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Technological Properties ◽  
Durum Wheat Semolina

scholarly journals Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 869 ◽  
Author(s):  
Danuta Jaworska ◽  
Maria Królak ◽  
Wiesław Przybylski ◽  
Marzena Jezewska-Zychowicz
Keyword(s):  
Durum Wheat ◽  
Wheat Flour ◽  
Sensory Profile ◽  
Durum Wheat Semolina ◽  
Fresh Pasta ◽  
Fiber Addition

The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. The evaluation of pasta samples was carried out by a group of 150 consumers and 10 panelists. Consumers evaluated pasta samples to assess the expected and perceived liking and the trained panelists established sensory profile.The consumers’ evaluation of cooked pasta with different oat β-glucan fiber additions showed that the sample with 16% oat β-glucan fiber addition was most liked (6.4 in a 1–9 scale). Consistency between expected and perceived liking increased with the increase in oat β-glucan fiber addition and was the highest for the sample enriched with 16% β-glucan. The sensory profile established by the trained panelists compared with the results of the consumers’ assessment showed that an increase in intensity of bran odor and flavor (up to value 4.08 for odor note and 5.31 for flavor) could have been related to higher perceived liking by the consumers. The increased amount of oat β-glucan fiber powder (16%), which provides fiber-rich products, is a promising ingredient for fresh pasta formulation.

Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content

2019 ◽  
Vol 42 (3) ◽  
pp. e13006 ◽  
Author(s):  
Hina Shanakhat ◽  
Angela Sorrentino ◽  
Assunta Raiola ◽  
Massimo Reverberi ◽  
Manuel Salustri ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Uv Irradiation ◽  
Technological Properties ◽  
Durum Wheat Semolina
Sign in / Sign up

Export Citation Format

Share Document