Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta

LWT

Volumn 59, Issue 2P1, 2014, Pages 1175-1185

  Wójtowicz, Agnieszka ^a   Mościcki, Leszek ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Extrusion cooking; Microstructure; Physical properties; Precooked pasta; Texture

Indexed keywords

EXTRUSION; PHYSICAL PROPERTIES; QUALITY CONTROL; SCANNING ELECTRON MICROSCOPY; WATER ABSORPTION; MICROSTRUCTURE; TEXTURES;

EXTRUSION-COOKING; LEGUME FLOUR; PRECOOKED PASTA; PROPERTY; QUALITY CHARACTERISTIC; SINGLE SCREW EXTRUSION; TEMPERATURE RANGE; TEXTURE AND MICROSTRUCTURES; WHEAT FLOURS; WHITE BEANS; SENSORY CHARACTERISTICS; SPECIFIC MECHANICAL ENERGY; WATER ABSORPTION INDEX; WATER HOLDING CAPACITY; WATER SOLUBILITY INDEX;

MICROSTRUCTURE; QUALITY CONTROL;

LATHYRUS APHACA; LENS CULINARIS; PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 84907883627     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.010     Document Type: Article

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