Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior

CYTA - Journal of Food

Volumn 9, Issue 3, 2011, Pages 200-209

  Baiano, Antonietta ^a,b   Lamacchia, Carmela ^a,b   Terracone, Carmela ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b BIOAGROMED   (Italy)

Author keywords

Cooking behavior; Dough; Spaghetti; Toasted durum wheat meal

Indexed keywords

DOUGH; DOUGH PROPERTIES; DURUM WHEATS; HIGHLY-CORRELATED; ONE-EQUATION; PELEG'S EQUATION; RESPONSE SURFACE; SPAGHETTI; STEPWISE REGRESSION; TEXTURAL PROPERTIES; WATER SORPTION;

COMPRESSIBILITY; ELASTICITY; SORPTION;

GRAIN (AGRICULTURAL PRODUCT);

EID: 80054972839     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2010.512395     Document Type: Article

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