Results 31 to 40 of about 10,981 (221)

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

International Journal of Food Science, 2013
This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality ...
B. Dhiraj, P. Prabhasankar
doaj   +1 more source

Application of near‐infrared handheld spectrometers to predict semolina quality [PDF]

Journal of the Science of Food and Agriculture, 2020
AbstractBACKGROUNDDurum wheat semolina is the best raw material for pasta production and its protein content and gluten strength are essential for cooking quality. The need to develop rapid methods to speed up quality control makes near‐infrared spectroscopy (NIR) a useful method that is widely accepted in the cereal sector.
Cristina Cecchini, Francesca Antonucci, Corrado Costa, Alessandra Marti, Paolo Menesatti   +4 more
openaire   +3 more sources

Protein Maps for Durum Wheat Precision Harvest and Pasta Production

Plants, 2022
The quality traits of dough and dry pasta obtained from semolina (Triticum durum Desf. var. Biensur), harvested from a 13.6 ha field, subjected to variable-rate nitrogen (N) fertilization, were assessed to test site-specific pasta production for a short ...
Giovanna Visioli, Marta Lauro, Francesco Morari, Matteo Longo, Andrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti, Gabriella Pasini   +7 more
doaj   +1 more source

Elaboración de un producto tipo ‘pasta alimenticia’ a partir de residuos de plátano hartón prefreído

Ciencia y Agricultura, 2017
El propósito de este estudio fue aprovechar los recortes de plátano hartón prefreído, o subproducto de patacón (SPP), que las empresas producen en la elaboración de patacones y que representan, aproximadamente, un 30 % de pérdidas mensuales. Dada la alta
Sandra Patricia Chaparro-Acuña
doaj   +1 more source

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, Lucia Treppiccione, Antonio Ottombrino, Mauro Rossi   +3 more
doaj   +1 more source

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

Molecules, 2022
Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of ...
Marianna Raczyk, Katarzyna Polanowska, Bartosz Kruszewski, Anna Grygier, Dorota Michałowska   +4 more
doaj   +1 more source

Impact of durum wheat milling on the deoxynivalenol distribution in the outcoming fractions [PDF]

, 2009
International audienceThe milling behavior of two naturally infected samples from durum wheat grains displaying contrasting levels of mycotoxins were analyzed.
Abecassis, Joel, Chaurand, Marc, Lullien-Pellerin, Valérie, Richard-Forget, Florence, Rios, Gisella, Samson, Marie-Françoise, Zakhia-Rozis, Nadine   +6 more
core   +3 more sources

Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat [PDF]

, 2014
The determination of the gluten index is a widely used method for analysing the gluten strength of bread wheat and spring durum wheat genotypes. The present work was carried out to study the effect of the genotype, meteorological factors (temperature ...
A Palamarchuk, B Beke, BA Marchylo, C Bruneel, C Cunin, CFH Longin, CS Blumenthal, DS Virk, FR Clarke, FR Clarke, Gyula Vida, H Perten, JE Dexter, JE Dexter, JM Clarke, K Balla, L Szunics, L Szunics, LJ Malcolmson, László Láng, László Szunics, M Corbellini, M Petitot, M Sissons, Marianna Rakszegi, MG D’Edigio, NM Edwards, NP Ames, NP Ames, Ottó Veisz, P Feillet, Péter Bónis, R Cubbada, RJ Peña, RR Matsuo, S Vasiljevic, SE Lerner, T Miedaner, Tamás Árendás, VF Dorofeev, YX Wu, Zoltán Bedő   +41 more
core   +4 more sources

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

Plants, 2023
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated.
Silvia Zingale, Alfio Spina, Carlo Ingrao, Biagio Fallico, Giuseppe Timpanaro, Umberto Anastasi, Paolo Guarnaccia   +6 more
doaj   +1 more source

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria [PDF]

, 2016
Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough ...
ALFONZO, Antonio, AMATO, Gaetano, CORONA, Onofrio, DI MICELI, Giuseppe, FRANCESCA, Nicola, SETTANNI, Luca, URSO, VALERIA   +6 more
core   +1 more source