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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

Masses, in general, are made with common wheat flour (triticum aestivum), which, when subject to mechanical agitation in water presence, develops a protein complex mesh, called glúten. The gluten is formed by two proteins, ...

Most gluten-free products on the market are based on starch; however, gluten-free food manufacturers are investing in the use of whole grains, corn, sorghum, amaranth, and quinoa, as these products are excellent sources ...

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 ...