Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, micro...

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Publicat a:Int J Food Sci
Autors principals: Dhiraj, B., Prabhasankar, P.
Format: Artigo
Idioma:Inglês
Publicat: Hindawi Publishing Corporation 2013
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4745506/
https://ncbi.nlm.nih.gov/pubmed/26904601
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2013/538070
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