Results 11 to 20 of about 4,440 (207)
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 +4 more sources
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 +2 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
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
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.
Salvatore Moscaritolo +3 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
Qualitative Characteristics of Semolina-Pulse Flour Mixes and Related Breads. [PDF]
FoodsIn recent years, pulse flours have gained attention in baked goods for their nutritional value. This study evaluated the effects of incorporating common bean, yellow pea, and grass pea flours (20%, 30%, 40%) into durum wheat semolina on the technological, physical, and rheological properties of flours, doughs, and breads.
Canale M +8 more
europepmc +3 more sources
Enhancement of semolina pasta with carob molasses pulp
Czech Journal of Food SciencesThis study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties. As presumed, carbohydrate and energy values of CMP-added pasta (carbohydrates 73.31-77.40%) were lower ...
Serpil Yalim Kaya +2 more
openaire +3 more sources
PROCESSING OF SORGHUM FROM DIFFERENT VARIETIES AND HYBRIDS FOR SEMOLINA AND THEIR PRODUCTS
Indonesian Journal of Agricultural Science, 2015 The present study was undertaken with the objective to standardise procedures for preparation of semolina (rava) from sorghum, to identify the best genotype for preparation of semolina and to study the nutritional quality parameters of semolina. For processing of sorghum, ten varieties and five hybrids were used for preparation of semolina and their ...
U.D. Chavan +3 more
openaire +3 more sources