Pasta brownness: An assessment

Journal of Cereal Science

Volumn 32, Issue 3, 2000, Pages 215-233

  Feillet, Pierre ^a   Autran, Jean Claude ^a   Icard Vernière, Christèle ^a  

^a CEMAGREF   (France)

Author keywords

Brownness; Drying; Durum wheat; Oxidising enzymes; Pasta; Processing conditions; Semolina

Indexed keywords

EID: 0033710626     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.2000.0326     Document Type: Review

References (105)

1. Sensory evaluation: Appearance
2. Le probleme de la coloration des pates alimentaires
3. Quality requirements of durum wheat for semolina milling and pasta production
4. Variation in principal quality factors of durum wheats with a quality prediction test for wheat or semolina
5. Durum wheat lipoxygenase activity and other quality parameters that affect pasta color
6. Factors affecting the colour of macaroni. IV. Semolina particle size
7. High-temperature drying of pasta products
8. Variazioni della lisina disponibile nelle paste alimentari indotte dai processi technologici di dessicamento
9. Formation of 2-acetyl-3-D-glucopyranosylfurane (glucosylisomaltol) from nonenzymatic browning in pasta drying
10. Occurrence of protein-bound lysylpyrrolaldehyde in dried pasta
11. Effect of the different stages of durum wheat chain on pasta colour
12. Microtest des pates alimentaires applique a la selection des bles durs
13. Study of some factors of macaroni brownness
14. Agtron in evaluation of cereal flours
15. Quality of durum wheats and a method for testing samples
16. Micro tests of alimentary pastes. I - Apparatus and method
17. Color prediction of macaroni products
18. Metodo semplice ed obiettivo per la previsione del colore delle paste alimentari
19. Evaluating semolina colour with photoelectric reflectometers
20. Macaroni brownness
21. Mathematical method for estimating colour of spaghetti and mustard flour
22. Comparison of experimentally milled durum wheat semolina to semolina production by some Canadian commercial mills
23. Statistical evaluation of tests for assessing spaghetti-making quality of durum wheat
24. Durum wheat and pasta products
25. Semolina and pasta colour: Genetic, agronomic and technological aspects
26. Statistical evaluation of different technological and biochemical tests for quality assessment in durum wheats
27. Effect of nitrogen fertilization on the quality characteristics of five north American amber durum wheat cultivars
28. The influence of wheat endosperm on flour colour grade
29. Discoloration of dough for Oriental noodles
30. Comparison of polyphenol oxidase activities in wheats and flours from Australian and U.S. cultivars
31. Le brunissement des pates alimentaires
32. The influence of protein composition on spaghetti quality
33. Relationships between chemical composition of durum wheat semolina and quality. I. Total, soluble and insoluble protein
34. Relation entre la teneur en proteines et en cendres des bles durs et des semoules
35. The effect of sprout damage on the quality of durum wheat, semolina, and macaroni
36. The effect of maturity upon the quality of hard red spring and durum wheats
37. The spaghetti-making quality of developing durum wheats
38. Recherche sur les bles durs germes du point de vue de leur utilisation dans l'industrie
39. The effect of sprouting on the quality of durum wheat products
40. Effect of sprout damage on durum wheat and spaghetti quality
41. Influence de la germination sur la qualite des bles durs
42. Effects of starchy kernels, immaturity, and shrunken kernels on durum wheat quality
43. Effect of bleaching on durum wheat and spaghetti quality
44. Effect of Fusarium head blight on semolina milling and pasta-making quality of durum wheat
45. Effect of smudge and blackpoint, mildewed kernels, and ergot on durum wheat quality
46. Effects of frost damage and immaturity on the quality of durum wheat
47. The influence of heat damage on durum wheat spaghetti quality
48. Effect of semolina extraction rate on semolina characteristics and spaghetti quality
49. Produits de mouture du ble dur: Coloration et caracteristiques culinaires
50. Composition and quality of durum wheat mill stream
51. Pre-processing: Effects on durum wheat milling and spaghetti-making quality
52. Influence of extrusion conditions on extrusion speed, temperature, and pressure in the extruder and on pasta quality
53. Influenza delle temperatura d'impasto sulle proprieta fisiche des semilavorato e sulla qualita delle paste alimentari
54. Effect of process variables on spaghetti quality
55. Variazione del coloure e di altri fattori qualitativi delle paste durante l'essicamento
56. Einfluss des wassergehaltes der teigwaren bei der hochtemperaturtrocknung
57. High temperature drying: Effect on spaghetti properties
58. Influence des temperatures de sechage sur l'aspect et la qualite culinaire des pates alimentaires
59. Effect of high-temperature drying on technological properties of pasta
60. Flour components affecting paste and noodle colour
61. Characterization of wheat o-diphenolase isoenzyme
62. Changes in the polyphenol oxidases of wheat during kernel growth and maturation
63. o-Diphenol oxidase activity, phenolic content and colour of New Zealand wheats, flours and milling streams
64. Effets des phenomenes d'oxydoreduction au cours de la fabrication des pates alimentaires
65. Peroxidase and its relationship to food flavor and quality: A review
66. Relation entre les activites peroxydasiques et polyphenol oxydasiques des bles durs et le brunissement des pates alimentaires
67. The oxidation-reduction enzymes of wheat. IV. Qualitative and quantitative investigations of the oxidases
68. Variability in peroxidase isozymes in wheat and related species
69. Identification of genomes and chromosomes involved in peroxidase synthesis of wheat seeds
70. Variabilite de la composition en peroxydases et en phosphatases acides des bles et especes voisines
71. Changes in peroxidase activity and peroxidase isozymes of wheat during germination
72. Purification et caracterisation de deux peroxydases de ble dur
73. Cathodic peroxidases of durum wheat flour
74. Changes in peroxidase activity and peroxidase isozyme patterns of wheat during kernel growth and maturation
75. Influence des temperatures de sechage des pates alimentaires sur l'activite et la composition des peroxydases en relation avec la couleur des produits
76. Relationships between chemical composition of durum wheat semolina and quality. II. Ash, carotenoid pigments and oxidative enzymes
77. Effect of mixing on the behavior of lipoxygenase, peroxidase, and catalase in wheat flour doughs
78. Edmore, North Dakota's first strong durum
79. Polyphenols and enzymatic browning
80. Studies on polyphenol oxidase in wheat grains
81. Partial purification and some properties of wheat (Triticum aestivum) o-diphenolase
82. Polyphenol oxidase activities of hard red winter, soft red winter, hard red spring, white common, club, and durum wheat cultivars
83. Quantification of variation in tyrosinase activity among durum and common wheat cultivars
84. Variation in polyphenol oxidase activity and quality characteristics among hard white wheat and hard red winter wheat samples
85. Studies on darkening of whole wheat dough
86. Enzymic browning of whole wheat meal flour
87. A whole seed assay for polyphenol oxidase in Canadian prairie spring wheats and its usefulness as a measure of noodle darkening
88. Versuche zur verbesserung der teigwaren qualitat durch warmebehandlung der getreiderohstoffe
89. Distribution of polyphenol oxidase in flour millstreams of Canadian common wheat classes milled to three extraction rates
90. Measurements of polyhenol oxidase activity in wheat milling fractions
91. Uber die beeinflussung der teigwarenfarbe durch verlust und neubildung von pigmenten wahrend der herstellung
92. Inhibition of durum wheat lipoxidase with L-ascorbic acid
93. Studies on chapatti quality. II. Role of sugars, amino acids, and phenolics in discoloration of chapatties
94. Possible relation between the soluble carbohydrates of durum wheat and the non-enzymatic browning (of wheat pasta)
95. Amino acid composition of spaghetti: Effect of drying conditions on total and available lysine
96. Technological parameter affecting the Maillard reaction in pasta processing
97. Effect of mechanical stress and reducing sugar content of semolina on pasta damage during drying
98. Selection against sprouting damage in Wheat III. Dormancy, germinative alpha-amylase, grain redness and flavanols
99. Colour determination of spaghetti by the tristimulus method
100. Amelioration de la qualite des varietes de ble dur