Analysis of Solvent Retention Capacity and Noodle-making Quality of Commercial Semolina Flour

Autor: Tengfei WU, Meng CHEN, Xiaojian WANG, Jie WANG, Xueling ZHENG

Publikováno v: Shipin gongye ke-ji, Vol 44, Iss 8, Pp 311-317 (2023)

This study selected commercially available eight semolina flour samples and one common wheat flour as raw materials. The particle characteristics, physicochemical indexes and solvent retention capacity were tested with the aim of clarifying the diffe

Externí odkaz: https://doaj.org/article/bd13a99b52c94747ab352ce5cab433ab

Physico-mechanical and microstructural properties of semolina flour films as influenced by different sorbitol/glycerol concentrations

Autor: Shima Jafarzadeh, Abd Karim Alias, Fazilah Ariffin, Shahrom Mahmud

Publikováno v: International Journal of Food Properties, Vol 21, Iss 1, Pp 983-995 (2018)

This study aimed at investigating the physico-mechanical and microstructural properties of a novel edible film based on plasticized semolina flour with different plasticizer (sorbitol/glycerol, 3:1) contents (30, 40, and 50%, w/w). As plasticizer con

Externí odkaz: https://doaj.org/article/968b58d39d7a4ae98ae76b550bf3f339

Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design

Autor: Mahdi Amini, Leila Kamali Rousta, Sepideh Khorasani, Mohammad Tavakoli, Zahra Ahmadi, Amir Pouya Ghandehari Yazdi

Publikováno v: Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 10, Pp 5546-5556 (2021)

D‐optimal mixture design looked to be a priceless tool for optimizing the influences of semolina flour (SF), defatted soy flour (DSF), whole quinoa flour (WQF), whole rye flour (WRF), whole oat flour (WOF), whole barley flour (WBF), and rice flour

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94d7dae227ddcad241bd5eda62b26ed6
http://europepmc.org/articles/PMC8498078

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Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults

Autor: Kaisa Poutanen, Laura Chiavaroli, Matteo Goldoni, Johanna Närväinen, Saara Vanhatalo, Riccardo C. Bonadonna, Margherita Dall'Asta, Alessandra Dei Cas, Furio Brighenti, Giuseppe Di Pede, Francesca Scazzina, Ulla Holopainen-Mantila, Monica Antonini, Veronica Francinelli, Marta Cossu, Rossella Dodi

Publikováno v: Vanhatalo, S, Dall'Asta, M, Cossu, M, Chiavaroli, L, Francinelli, V, Pede, G D, Dodi, R, Närväinen, J, Antonini, M, Goldoni, M, Holopainen-Mantila, U, Cas, A D, Bonadonna, R, Brighenti, F, Poutanen, K & Scazzina, F 2022, ' Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults ', Journal of Nutrition, vol. 152, no. 4, pp. 994-1005 . https://doi.org/10.1093/jn/nxab361

BACKGROUND: Structure and protein-starch interactions in pasta products can be responsible for lower postprandial glycemic responses compared with other cereal foods.OBJECTIVES: We tested the effect on postprandial glucose metabolism induced by 2 pas

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c173966196dde3e4c48df530c7873b3b
https://pubmed.ncbi.nlm.nih.gov/35174392