Donatella Peressini

TL;DR: In this article, the effect of inulin addition on the rheological properties of common wheat doughs and bread quality was evaluated using farinograph and dynamic Rheological measurements.

TL;DR: The focus of this review paper is on the influence of DFs (inulin, fructo-oligofructose, β-glucans, arabinoxylans and resistant starch) supplementation on the quality and nutritional aspects of common foods containing cereals- pasta, bread, muffins/cakes and extruded snacks.

TL;DR: In this article, the rheological properties of edible film-forming dispersions containing corn starch, methylcellulose (MC) and glycerol were studied using oscillatory and steady shear flow tests.

TL;DR: In this article, the effect of the deposition process used for film-forming dispersion (spreading and spraying), relative humidity gradient across the film (from 22-65% to 22-85%) and film thickness (15-90μm) on water vapor permeability (WVP), tensile strength (TS), percentage elongation at breaking (E ), and structure of an emulsified edible film composed of corn starch, methylcellulose (MC) and soybean oil was evaluated by coating crackers, a low a w -type cereal food.

TL;DR: In this paper, a partial substitution of durum wheat semolina with long-chain inulin (HPX) and short-chain INulin (GR), Glucagel, psyllium and oat material (added individually and in combinations) was performed in order to increase the level of dietary fibre intake.