Journal ArticleDOI
Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum
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TLDR
In this article, the effects of cultivar on dough properties of ground whole wheat durum and drying temperature on the physical and cooking quality of spaghetti made from semolina and whole wheat were evaluated.Abstract:
The effects of cultivar on dough properties of ground whole wheat durum, and the effects of cultivar and drying temperature on the physical and cooking quality of spaghetti made from semolina and whole wheat were evaluated. Rankings of cultivars based on dough properties were similar for whole wheat and semolina. Dough made from whole wheat was weak and had poor stability. Whole wheat spaghetti had a rough reddish brown surface compared with the very smooth, translucent yellow color of spaghetti made from semolina. The reddish brown color of whole wheat spaghetti was enhanced by high-temperature drying (70°C). Mechanical strength and cooking quality of spaghetti made from ground whole wheat or semolina varied with cultivar and with drying temperature. Compared with spaghetti made from semolina, whole wheat spaghetti had lower mechanical strength and cooked firmness and had greater cooking loss. Mechanical strength of whole wheat spaghetti was lower when dried at high temperature (70°C) than at lo...read more
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Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
TL;DR: In this article, the authors compared the quality of high-fiber pasta prepared from durum semolina with various amounts of either durum bran or germ (pollard) dried at high temperature.
Journal ArticleDOI
Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta
Maribel Ovando-Martínez,Sonia G. Sáyago-Ayerdi,Edith Agama-Acevedo,Isabel Goñi,Luis A. Bello-Pérez +4 more
TL;DR: In this paper, the authors used unripe banana flour as a food ingredient to make pasta (spaghetti) of high quality, on the basis of low-carbohydrate digestibility, and increased resistant starch and antioxidant phenolics contents.
Journal ArticleDOI
Functional properties of pasta enriched with variable cereal brans
TL;DR: Increasing level of cereal brans had significantly affected the overall acceptability of enriched pasta, as colour of pasta enhanced significantly and cooking quality of pasta remained constant during storage.
Role of Durum Wheat Composition on the Quality of Pasta and Bread
TL;DR: In this paper, the authors focus on the raw material composition and how these influence the dough characteristics and the end product quality of durum wheat and discuss the results of recent research about these components on both pasta and bread quality.
Journal ArticleDOI
Flowability, cohesive, and granulation properties of wheat powders
TL;DR: In this article, the authors investigated the diversity in flowability, cohesive, and granulation properties for a large variety of wheat powders, obtained from different wheat grain species (durum wheat or common wheat) by different milling conditions.
References
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Journal Article
Fiber in breadmaking--effects on functional properties.
Book
Wheat Flour Milling
TL;DR: The second edition of the Wheat Flour Milling, 2nd Edition as discussed by the authors provides an in-depth coverage of current methods, technology, procedures, and equipment used in wheat flour milling, presenting specific ways to streamline mill operations and maximize flour quality.
Journal Article
Chemical and technological variables and their relationships: a predictive equation for pasta cooking quality.
TL;DR: In this article, 50 samples of 10 Italian durum wheat varieties were analyzed by technological and chemical tests and 26 variables were obtained; their value in predicting pasta cooking quality was investigated.
Journal ArticleDOI
Antioxidant activity of durum wheat bran
TL;DR: In this article, a freeze-dried extract from durum wheat bran exhibited stronger antioxidant activity than extracts from other milling fractions, at 9 h under active oxygen method (AOM) conditions, peroxide value (PV) determinations showed that oil with the bran extract had a PV of 38.6-42.0 Mequiv/kg while the control oil had a PV of 129.0 MEQUIV/kg.
Journal ArticleDOI
Effect of wheat bran particle size on dough rheological properties
Decai Zhang,Wayne R. Moore +1 more
TL;DR: In this article, the effect of wheat bran particle size on the rheological properties of bread doughs was investigated using commercial hard red spring, hard red winter, soft white and durum wheat brans.