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 +2 more
exaly +5 more sources
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
Changes during the extrusion of semolina in mixture with sugars [PDF]
Czech Journal of Food Sciences, 2001 Wheat semolina and its mixtures with 5% glucose, fructose of sucrose were processed in a sigle screw extruder at the maximum temperature of 140°C and the processing time of 30 s.
A. Farouk Mansour +3 more
doaj +2 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
Effects of Two-Step Transamidation of Wheat Semolina on the Technological Properties of Gluten
Foods, 2016 Celiac disease (CD) is an immune-mediated disorder caused by the ingestion of wheat gluten. A lifelong, gluten-free diet is required to alleviate symptoms and to normalize the intestinal mucosa.
Mauro Rossi, Rossi Mauro
exaly +3 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
Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat. [PDF]
Food Sci NutrPigmented wheat was processed into pasta and bread and subjected to in vitro digestion. The resulting bioaccessible fractions were characterized for antioxidant capacity and used to treat Caco‐2 epithelial monolayers under inflammatory conditions. Compared with control wheat, pigmented pasta retained higher antioxidant activity and improved intestinal ...
Feliziani G +6 more
europepmc +2 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