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Gluten free pasta rheology: influence of cooking time on structural features
(Nova Science Publishers, 2014)
Pasta is a stable food product that is produced mainly by mixing durum wheat semolina and water. It can be consumed after cooking as fresh pasta or can also be dried for future use. Pasta products are one of the most typical ...
Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products
(John Wiley & Sons Ltd, 2019-02)
BACKGROUND: The development of new products with a focus on nutrition, rather than other technical aspects, is essential to improve the quality of celiac diets. Nutritional attributes of white and brown sorghum gluten-free ...
Improvement of the texture and quality of cooked gluten-free pasta
(Elsevier Science, 2016-07)
The effects of egg-proteins and water content on viscoelastic and quality properties of cooked gluten-free pasta were analyzed. Cooking properties included the determination of optimum cooking time (OCT = 10 min), water ...
Effect of ingredients on the quality of gluten-free sorghum pasta
(Wiley Blackwell Publishing, Inc, 2017-09)
Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the ...
Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta
(Wiley Blackwell Publishing, Inc, 2017-06-18)
The aim of this work was to analyse the influence of defatted almond flour on soya bean-based gluten-free pasta. Optimal cooking time of pasta varied between 2.0 and 3.5 min, while cooking loss ranged 6.1% and 19.7%. The ...
Optimization of rheological properties of gluten-free pasta dough using mixture design
(Academic Press Ltd - Elsevier Science Ltd, 2013-05)
The rising demand of gluten-free products for celiac people has led to important technological research on the replacement of the gluten matrix in the production of high quality gluten-free foods. The objective of this ...
Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time
(Elsevier, 2015-09)
The present work analyzes the effect of cooking times and dough composition on the rheological properties of gluten-free pasta. Gluten-free pasta dough was prepared with corn starch, corn flour, NaCl, dry egg and dry ...
Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx
(Springer Verlag, 2019-06)
The aim of this research was to develop gluten-free (GF) and egg-free quinoa pasta with high nutritional value. Extruded and non-extruded quinoa (red and white) four, potato starch, tara gum, and potato, pea and rice protein ...
Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes
(Elsevier Science, 2020-09)
Our aim was to develop gluten-free pasta from a formulation with cassava starch and corn flour (proportion 80:20) and the incorporation of xanthan gum (XG) at different concentrations to optimize it (0.4; 0.6 and 0.8%). ...