Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamin...

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Bibliographic Details
Main Authors: Katarzyna Sujka, Grażyna Cacak-Pietrzak, Alicja Sułek, Karolina Murgrabia, Dariusz Dziki
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Molecules
Subjects:
wheat
buckwheat hull
chemical composition
cooking
antioxidant activity
texture
Online Access:https://www.mdpi.com/1420-3049/27/13/4065

Internet

https://www.mdpi.com/1420-3049/27/13/4065

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