Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
Foods, 2022 Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile. Semolina that is high both in protein and gluten content is recognized as the ideal raw material to produce conventional ...
Andrea Bresciani, Alessandra Marti
exaly +3 more sources
Nutritional, antioxidant, microstructural and pasting properties of functional pasta
Journal of the Saudi Society of Agricultural Sciences, 2018 The present study aimed to characterize millet-pomace based pasta on the basis of functional, morphological, pasting and nutritional properties with control pasta (100% durum semolina).
Amir Gull +2 more
exaly +3 more sources
Production and Quality Evaluation of Cupcakes Enriched with Prebiotics [PDF]
Food Technology Research Journal, 2023 This study aimed to assess the physicochemical and sensory properties of cupcakes enriched with sugar beet pulp powder and potato peel powder. Potato peels had the highest protein (12.20%) and fat (2.25%), followed by wheat flour at 11.73 and 1.08% and ...
Hanan, A. Hussien +2 more
doaj +1 more source
Prospects for use of new sources of dietary fibers in the technology of flour confectionery products
BIO Web of Conferences, 2021 The rationale for enrichment of flour confectionery products with dietary fibers was shown and the use of plant raw materials by-products, namely wheat germ oil cake and beet fibers as the sources of such dietary fibers, was justified.
Samokhvalova Olga +4 more
doaj +1 more source
Czech Journal of Food Sciences, 2022 Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility and feasibility of using red bell
Eugenia Covaliov +5 more
doaj +1 more source
EFFECT OF ENVIRONMENTAL TEMPERATURES ON PRODUCTION AND BREAD CHARACTERISTICS OF FOUR BREAD WHEAT CULTIVARS II. BREAD QUALITY ATTRIBUTES AS A FUNCTION OF ENVIRONMENTAL TEMPERATURES PRODUCTIVITY [PDF]
Journal of Plant Production, 2013 The effect of environmental temperatures on the production of wheat and the resulted bread quality of four cultivars was vestigated. The tested samples of (Misr 1, Gemmeiza 9, Sakha 93, and Sids 12) were grown under heat environment stress (HES) and ...
Hoda El-Gharbawy, M. Abo El-Naga
doaj +1 more source
Hernando Colón’s New World of Books:: Toward a Cartography of Knowledge
Cromohs: Cyber Review of Modern Historiography, 2022 Review of Hernando Colón’s New World of Books: Toward a Cartography of Knowledge, eds José María Pérez Fernández, Edward Wilson-Lee (New Haven and London: Yale University Press, 2021) by Renato ...
Renato Pasta
doaj +1 more source
An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes
BIO Web of Conferences, 2021 The results of research on the innovative concept of the technology of jelly-fruit marmalade with vegetable cryoadditives from carrots and pumpkin are presented.
Artamonova Maiia +3 more
doaj +1 more source
Foods, 2022 This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated ...
Brahim Bchir +5 more
doaj +1 more source
Evaluation of cupcakes bioavailability and nutritional value [PDF]
BIO Web of ConferencesNumerous studies aimed at expanding the production of domestic healthy food products meet the objectives of national programs and projects implemented at the state level. Flour confectionery products are known to be an integral part of the food basket of
Ponomareva Elena +5 more
doaj +1 more source