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
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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
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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
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Nutritional Composition of Semolina Jaggery Diet and its Effect on Reproductive Fitness of Harwich strain Drosophila melanogaster [PDF]
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
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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
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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
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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
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COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CULTIVARS AND THEIR PASTA: 1- EFFECT OF MILLING PROCESS ON COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CUL TIVARS [PDF]
Journal of Food and Dairy Sciences, 2004 The activity of polyphenoloxidase (PPO) and peroxidase (POD) by milling different durum and soft wheat cultivars was investigated. Also, non-enzymatic browning and color characteristics were determined in milled different durum and soft wheat wheat ...
S. EI-Faham, H. Eissa, M. Ramadan
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Physico-Chemical and Technological Properties of some New Durum Wheat Varieties. [PDF]
Journal of Food and Dairy Sciences, 2017 This study was carried out to compare and evaluate different varieties of durum wheat physically, chemically and technologicaly as well as to investigate the possibility of using their semolina durum wheat varieties in preparing Pasta .
A. Mostafa, A. Abd El-Sattar
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Nicoletella semolina in the airways of healthy horses and horses with severe asthma
Journal of Veterinary Internal Medicine, 2021 Background Nicoletella semolina was identified in the airways of horses and its low prevalence could be because of its difficult differentiation from other Pasteurellaceae. Objectives To develop a molecular method for the identification of N.
Flavie Payette +4 more
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