Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta

LWT

Volumn 59, Issue 2P1, 2014, Pages 996-1002

  Bagdi, A ^a   Szabo F ^a   Gere, A ^b   Kokai Z ^b   Sipos, L ^b   Tomoskozi S ^a  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^b Institute of Data Analytics and Information Systems   (Hungary)

Author keywords

Aleurone; Cooking quality; Pasta; Sensory analysis; Texture analysis

Indexed keywords

PROTEINS; QUALITY CONTROL; TENSILE STRENGTH; TEXTURES;

ALEURONE; COOKING PROPERTIES; COOKING QUALITY; LARGE-SCALES; PASTA; PASTA MAKING; SENSORY PROPERTIES; TEXTURAL PROPERTIES; TEXTURE ANALYSIS; WHEAT ALEURONES; ALEURONE-RICH FLOUR; ALEURONE-RICH FLOUR MADE PASTA; CONVENTIONAL PASTA; WHEAT PASTA FLOUR;

SENSORY ANALYSIS;

SEMOLINA; TRITICUM AESTIVUM;

EID: 84907597218     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.001     Document Type: Article

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