Publicación: INFLUENCE OF SEMOLINA CHARACTERISTICS AND PASTA-MAKING PROCESS ON THE PHYSICOCHEMICAL, STRUCTURAL, AND SENSORIAL PROPERTIES OF COMMERCIAL DURUM WHEAT SPAGHETTI
Fecha
2024
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FRONTIERS IN FOOD SCIENCE AND TECHNOLOGY
Resumen
THIS STUDY AIMED TO INVESTIGATE THE EFFECTS OF SEMOLINA CHARACTERISTICS AND PASTA-MAKING PROCESSING ON THE QUALITY OF DURUM WHEAT SPAGHETTI (A, B, AND C) USING A REVERSE ENGINEERING APPROACH.
METHODS: PROXIMATE COMPOSITION, COLOR, GRANULOMETRY, PASTING AND THERMAL PROPERTIES WERE DETERMINED TO CHARACTERIZE SEMOLINA, WHILE PASTING, THERMAL AND COOKING PROPERTIES, MICROSTRUCTURE AND SENSORY PROFILE WERE EVALUATED FOR SPAGHETTI.
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sémola de trigo duro, propiedades tecnofuncionales, proceso de elaboración de pastas, perfil sensorial, espagueti comercial
