Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures

Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures

This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such...

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Bibliographic Details
Main Authors: Alessio Cimini, Alessandro Poliziani, Gabriele Antonelli, Francesco Sestili, Domenico Lafiandra, Mauro Moresi
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
amylose
consistency
energy consumption
cooking loss
egg-free fresh pasta
in vitro glycemic index
Online Access:https://www.mdpi.com/2304-8158/11/16/2510

Internet

https://www.mdpi.com/2304-8158/11/16/2510

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