ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Effects of wheat type and functional ingredients on selected characteristics of pregelatinized pasta manufactured by high temperature-short time twin-screw extrusion were evaluated by physicochemical methods. Although wheat type exerted minor influence on maximum force, total organic matter, and water absorption index, both durum and hard wheats were suitable as raw materials for production of pregelatinized pasta. Most differences in quality characteristics of pasta supplemented with additives were attributable to effects glyceryl monostearate. Neither disodium phosphate (1.0% nor wheat gluten (5.0%) substantially affected physicochemical properties related to textural quality.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb03592.x
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