Influence of die material on pasta characteristics

Food Research International

Volumn 41, Issue 6, 2008, Pages 646-652

  Lucisano, Mara ^a   Pagani, Maria Ambrogina ^a   Mariotti, Manuela ^a   Locatelli, Daria Patrizia ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Die surface; Drying cycle; Pasta characteristics; Susceptibility to infestation

Indexed keywords

BIOLOGICAL MATERIALS; BRONZE; COPPER ALLOYS; CURING; DIES; DRYING; FOOD PRODUCTS; PIGMENTS; PLATING; SIZE DETERMINATION; SURFACE PROPERTIES; SURFACES;

(1 1 0) SURFACE; (111) TEXTURE; BREAKING STRENGTH; COLEOPTERA; DIE MATERIALS; DIFFERENT SIZES; DRYING CYCLES; ELSEVIER (CO); INSECT INFESTATIONS; MECHANICAL STRENGTHS; QUALITY CHARACTERISTICS; ROUGH SURFACES; SITOPHILUS ORYZAE;

SIZE DISTRIBUTION;

COLEOPTERA; DRYOPHTHORINAE; HEXAPODA; SEMOLINA; SITOPHILUS ORYZAE;

EID: 46049094819     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.03.016     Document Type: Article

References (20)

1. Dalbon G., Grivon D., and Pagani M.A. Continuous manufacturing process. In: Kruger J.E., Matsu R.B., and Dick J.W. (Eds). Pasta and noodles technology (1996), American Association of Cereal Chemists, St Paul, MN 13-58
2. Dawe P.R. Pasta shape design. In: Kill R.C., and Turnbull K. (Eds). Pasta and semolina technology (2001), Blackwell Science Ltd, Oxford, G.B 119-157
3. D'Egidio M.G., De Stefanis E., Fortini S., Nardi S., and Sgrulletta D. Interaction entre l'amidon et une fraction proteique extraite des semules de T. durum. Canadian Journal Plant Science 64 (1984) 785-796
4. D'Egidio M.G., Mariani B.M., Nardi S., Novaro P., and Cubadda R. Chemical and technological variables and their relationships: A predictive equation for pasta cooking quality. Cereal Chemistry 67 (1990) 275-281
5. Dexter J.E., and Matsuo R.R. Changes in semolina proteins during spaghetti processing. Cereal Chemistry 54 (1977) 882-894
6. Feillet P., and Dexter J.E. Quality requirements of durum wheat for semolina milling and pasta production. In: Fabriani G., and Lintas C. (Eds). Durum wheat: Chemistry and technology (1996), American Association of Cereal Chemists, St. Paul, MN 95-131
7. Fortini S. Some specific aspects of durum wheat and pasta cooking quality evaluation in Europe. In: Fabriani G., and Lintas C. (Eds). Durum wheat: Chemistry and technology (1988), American Association of Cereal Chemists, St. Paul, MN 229-236
8. Guller S., Koksel H., and Ng P.K.W. Effects of industrial pasta drying temperatures on starch properties and pasta quality. Food Research International 3 (2002) 421-427
9. Italian Legislation (1967). Law n. 580, July 4. Disciplina per la lavorazione e il commercio dei cereali, degli sfarinati, del pane e delle paste alimentari. Official Journal n.189, July 29.
10. Kill R.C., and Turnbull K. Pasta and semolina technology (2001), Blackwell Science Ltd., Oxford
11. Locatelli D.P., and Gambaro I. Suscettibilità di confezioni di pasta alimentare all'attacco di alcuni insetti infestanti. Tecnica Molitoria 50 (1999) 525-530
12. Locatelli D.P., and Süss L. Attrattività di pasta di semola per larve di Plodia interpunctella (Hbn.) e di adulti di Sitophilus oryzae (L.). Tecnica Molitoria 55 (2004) 235-240
13. Mc Nabb A., and Anderssen B. Pasta drying. In: Hui Y.H., Clary C., Farid M.M., Fasina O.O., Noomhirm A., and Welti-Chanes J. (Eds). Food drying science and technology (2007), DeStech Publ., Inc., Lancaster, PA 669-691
14. Pagani M.A., De Noni I., Resmini P., and Pellegrino L. Filiera produttiva e danno termico della pasta alimentare secca. Tecnica Molitoria 47 (1996) 345-361
15. Pagani M.A., Lucisano M., and Mariotti M. Traditional Italian products from wheat and other starchy flours. In: Hui Y.H. (Ed). Handbook of food products manufacturing (2007), John Wiley & Sons, Inc., Hoboken, NJ pp 327-388
16. Pagani M.A., Resmini P., and Dalbon G. Influence of the extrusion process on characteristics and structure of pasta. Food Microstructure 8 (1989) 173-182
17. Resmini P., and Pagani M.A. Ultrastructure studies of pasta. A Review. Food Microstructure 2 (1983) 1-12
18. Resmini P., and Pellegrino L. Analysis of food heat damage by direct HPLC of furosine. International Chromatography Laboratory 6 (1991) 7-11
19. Süss L., and Locatelli D.P. Attività di S. oryzae (L.), R. dominica (F.), T. confusum du Val e Plodia interpunctella (Hbn.) su paste alimentari. Tecnica Molitoria 50 (1998) 516-524
20. Vansteelandt J., and Delcour J.A. Physical behaviour of durum wheat starch (Triticum durum) during industrial pasta processing. Journal of Agriculture and Food Chemistry 46 (1988) 2499-2503