Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses (Articolo in rivista)

Type
Label
  • Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses (Articolo in rivista) (literal)
Anno
  • 2008-01-01T00:00:00+01:00 (literal)
Alternative label
  • Baiano A, Fares C, Peri G, Romaniello R, Taurino AM, Siciliano P, Gambacorta G, Lamacchia C, Pati S, La Notte E (2008)
    Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses
    in International journal of food science & technology (Print)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Baiano A, Fares C, Peri G, Romaniello R, Taurino AM, Siciliano P, Gambacorta G, Lamacchia C, Pati S, La Notte E (literal)
Pagina inizio
  • 9 (literal)
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  • 43 (literal)
Rivista
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • [Baiano, Antonietta; Gambacorta, Giuseppe; Lamacchia, Carmela; Pati, Sandra; La Notte, Ennio] Univ Foggia, Dept Food Sci, I-71100 Foggia, Italy; [Baiano, Antonietta; Gambacorta, Giuseppe; Lamacchia, Carmela; La Notte, Ennio] Univ Foggia, Ist Ric & Applicaz Biotecnol Sicurezza & Valorizz, I-71100 Foggia, Italy; [Fares, Clara] CRA Ist Sperimentale Cerealicoltura, I-71100 Foggia, Italy; [Peri, Giorgio; Romaniello, Roberto] Univ Foggia, Dept Prod Engn & Econ Agr Syst, I-71100 Foggia, Italy; [Taurino, Antonella M.; Siciliano, Pietro] CNR, Microelect & Microsyst Inst, I-73100 Lecce, Italy (literal)
Titolo
  • Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses (literal)
Abstract
  • The characterisation of traditional Italian pasta obtained by mixing amounts of toasted whole meal with re-milled semolina and other ingredients was obtained by means of physico-chemical, rheological, mechanical, sensory and image analyses. The toasted meal showed higher ash, fibre and protein contents than re-milled semolina. The replacement of percentages of re-milled semolina with the toasted meal and soft flour increased tenacity and decreased extensibility and strength, making the dough less suitable for pasta-making. The P/L values were indices of high starch damage. The replacement of part of re-milled semolina and water with toasted whole wheat meal, soft flour and eggs increased the optimal cooking time and the amount of water absorbed during cooking but made the other cooking parameters worse. The image analysis provided evidence of the changes induced by the use of toasted wholemeal, soft flour and eggs in the microscopic structure of pasta protein and starch. (literal)
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