As the non-traditional raw materials can affect the properties of pasta

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

Abstract

Pasta is a traditional Italian food made from extruded dough, usually composed of durum wheat semolina flour recognized to be the most suitable raw material for pasta production. This cheap food representing an important source of complex carbohydrates and is obtained by kneading, extrusion, pressing through a die and eventually dehydration of mixtures of meals and water. Pasta with ideal physical and sensory quality is characterized by strength and elasticity in the dough form, high tensile strength in the dried form, minimal cooking losses, minimal stickiness, and reasonable firmness after cooking. Anyway, fresh pasta market could have new inputs and increase its outputs if new ingredients and innovative technologies are used. Nevertheless, the diversification of raw material used in pasta making often needs changes to the traditional production making process. In particular, balanced formulations and adequate technological production process have to be adopted to counteract any changes in the rheological properties caused by the introduction of these new ingredients.
Lingua originaleEnglish
pagine (da-a)38-39
Numero di pagine2
RivistaITALIAN FOOD MATERIALS & MACHINERY
Volume4
Stato di pubblicazionePubblicato - 2012

Keywords

  • pasta
  • raw materials

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