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Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures

This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such...

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Principais autores: Alessio Cimini, Alessandro Poliziani, Gabriele Antonelli, Francesco Sestili, Domenico Lafiandra, Mauro Moresi
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-08-01
coleção:Foods
Assuntos:
amylose
consistency
energy consumption
cooking loss
egg-free fresh pasta
in vitro glycemic index
Acesso em linha:https://www.mdpi.com/2304-8158/11/16/2510
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