Results 121 to 130 of about 4,440 (207)

Influence of storage time and conditions on durum wheat semolina breadmaking performances

, 2012
Durum wheat semolina is mostly used for the preparation of pasta and couscous and, in the Mediterranean area, it is also used to make bread. Several studies have assessed the ability of image analysis techniques to study bread quality.
Grillo O., Venora G., Licciardello F., Muratore G   +3 more
core  

Quality mapping of durum wheat germplasm as a tool for development of high quality pasta varieties. [PDF]

Sci Rep
Shakir S, Ahmad S, Sibt-E-Abbas M, Alotaibi NM, Usman M, Yaqoob S, Ali Z, Ul Haq N, Umar A, Gancarz M.   +9 more
europepmc   +1 more source

Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and Sensory Attributes. [PDF]

Foods
Fetouhi A, Bourekoua H, Ayad R, Djeghim F, Bouchrit M, Mosbah A, Kerbab K, D'Elia M, Rastrelli L, Cherak S.   +9 more
europepmc   +1 more source

Exploring the Potential of Flour and Protein Concentrate From Richlea Lentils in the Development of Couscous With a Pilot-Scale Twin-Screw Extruder. [PDF]

J Food Sci
Allan E, Bajwa D, Ganjyal GM, Ifeh C, Pirati R, Kuo WY.   +5 more
europepmc   +1 more source

Development and evaluation of gluten free pasta from brown rice, quinoa, and chickpeas for celiac disease patients. [PDF]

Sci Rep
Hussein AMS, Mostafa S, Shedeed NA, Kamil MM, Mostafa MY, Hegazy NA.   +5 more
europepmc   +1 more source

Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (<i>Triticum aestivum</i> L.) Developed Through Selection Assisted by Molecular Markers. [PDF]

Foods
Vignola MB, Bustos MC, Vanzetti L, Andreatta AE, Pérez GT.   +4 more
europepmc   +1 more source

Wheat Pasta Enriched with Green Coffee Flour: Physicochemical, Antioxidant and Sensory Properties. [PDF]

Molecules
Dziki D, Cacak-Pietrzak G, Kopyto-Krzepicka J, Marzec A, Stępniewska S, Krajewska A, Dołomisiewicz W, Nowak R, Kanak S.   +8 more
europepmc   +1 more source

Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta. [PDF]

Curr Res Food Sci
Stringari A, Tlais AZA, Polo A, Ameur H, De Micheli T, Aquaro N, Zannini E, Gobbetti M, Di Cagno R.   +8 more
europepmc   +1 more source

Novel Active Films with Semolina and Jatoba (<i>Hymenaea courbaril</i> L.): Preparation, Properties, and Sustainability Aspects. [PDF]

Foods
Grisi CVB, Silva FCGD, Silva RCA, Silva RPD, Silva FAPD, Cordeiro AMTM.   +5 more
europepmc   +1 more source

The Potential of Ancient Sicilian Tetraploid Wheat in High-Quality Pasta Production: Rheological, Technological, Biochemical, and Sensory Insights. [PDF]

Foods
Sanfilippo R, Timpanaro N, Canale M, Moscaritolo S, Amenta M, Allegra M, Papa M, Spina A.   +7 more
europepmc   +1 more source