Microscopic and Thermal Characteristics of Experimental Models of Starch, Gliadins, Glutenins and Gluten from Semolina

Microscopic and Thermal Characteristics of Experimental Models of Starch, Gliadins, Glutenins and Gluten from Semolina

Durum wheat semolina is the preferred and most often used raw material for the production of dried pasta. The high quality of pasta is attributed to its specific structure, obtained after successive structural changes of the two main semolina components, starch and proteins, gliadins and glutenins,...

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Bibliographic Details
Main Authors:	A. Romano, A. Di Luccia, R. Romano, F. Sarghini, P. Masi
Format:	Article
Language:	English
Published:	AIDIC Servizi S.r.l. 2015-05-01
Series:	Chemical Engineering Transactions
Online Access:	https://www.cetjournal.it/index.php/cet/article/view/4795

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