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Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics
المؤلفون المشاركون
المصدر
International Journal of Food Science
العدد
المجلد 2013، العدد 2013 (31 ديسمبر/كانون الأول 2013)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2013-10-07
دولة النشر
مصر
عدد الصفحات
11
التخصصات الرئيسية
العلوم الهندسية و تكنولوجيا المعلومات
الملخص EN
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 characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation.
Rheological studies showed maximum dough stability in Comb1 (T.
aestivum wheat flour and semolina).
Colour and cooking quality of Comb2 (T.
durum semolina and T.
aestivum wheat flour) and Comb3 (T.
aestivum wheat semolina and T.
durum semolina) were comparable with control.
Pasting results indicated that T.
aestivum semolina gave the lowest onset gelatinization temperature (66.9°C) but the highest peak viscosity (1.053 BU).
Starch release was maximum in Comb1 (53.45%) when compared with control (44.9%) as also proved by microstructure studies.
Firmness was seen to be slightly high in Comb3 (2.430 N) when compared with control (2.304 N), and sensory evaluations were also in the acceptable range for the same.
The present study concludes that Comb3 comprising 50% T.
durum semolina and 50% T.
aestivum refined wheat flour with additives would be optimal alternate for 100% T.
durum semolina for production of financially viable pasta.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Dhiraj, B.& Prabhasankar, P.. 2013. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-11.
https://search.emarefa.net/detail/BIM-479674
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Dhiraj, B.& Prabhasankar, P.. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics. International Journal of Food Science No. 2013 (2013), pp.1-11.
https://search.emarefa.net/detail/BIM-479674
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Dhiraj, B.& Prabhasankar, P.. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-11.
https://search.emarefa.net/detail/BIM-479674
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-479674
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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