Results 1 to 10 of about 10,745 (208)
In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough [PDF]
Foods, 2021 The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits.
Simonetta Fois +4 more
doaj +3 more sources
Assessing the Rheological Properties of Durum Wheat Semolina: A Review [PDF]
Foods, 2021 Empiric rheology is considered a useful tool for assessing the technological quality of wheat. Over the decades, several tests have been adapted from common to durum wheat, and new approaches have been proposed to meet the needs of the players of the ...
Cristina Cecchini +4 more
doaj +3 more sources
Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste [PDF]
MicroorganismsSurplus bread accounts for a significant proportion of food waste in many countries. The focus of this study was twofold: firstly, to investigate the use of carasau bread residue as a sourdough substrate, and secondly, to reuse this sourdough into a new ...
Simonetta Fois +8 more
doaj +2 more sources
Pasting and Gel Behavior of Durum Wheat Derivatives [PDF]
GelsDurum wheat (Triticum durum) is one of the main raw materials in the food industry, used primarily in the production of pasta. During milling, semolina and flour are obtained with different size distributions, and different compositional and functional ...
Diogo Salvati +3 more
doaj +2 more sources
Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder. [PDF]
InsectsThe behavioural response of adult maize weevil, Sitophilus zeamais, to different types of semolina pasta enriched or not enriched with increasing proportions (5%, 10%, and 15%) of house cricket (Acheta domesticus) powder was investigated in olfactometer arena bioassays by using trap devices.
Trematerra P +6 more
europepmc +5 more sources
Analysis of Solvent Retention Capacity and Noodle-making Quality of Commercial Semolina Flour
Shipin gongye ke-ji, 2023 This study selected commercially available eight semolina flour samples and one common wheat flour as raw materials. The particle characteristics, physicochemical indexes and solvent retention capacity were tested with the aim of clarifying the ...
Tengfei WU +4 more
doaj +1 more source
Foods, 2023 Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients.
Pasquale Catzeddu +7 more
doaj +1 more source
Journal of Applied Sciences and Environmental Management, 2023 Nutrition plays a pivotal role in the development of an organism. Drosophila melanogaster is an important model for nutritional research. The nutritional composition of semolina-jaggery diet on fecundity and filial generation output of Harwich strain D.
R. Abdulazeez +3 more
doaj +1 more source
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
Foods, 2023 Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch ...
Mariasole Cervini +3 more
doaj +1 more source
Proceedings, 2023 Several studies have focused on reducing the glycemic and insulinemic responses of starchy foods to lower the risks for major non-communicable diseases.
Marianna Tagliasco +3 more
doaj +1 more source