The aim of the study was to determine the possibility of full or partial replacement of durum semolina with cheaper common wheat flour to obtain high-quality pasta. It also examined whether the addition of eggs could minimize qualitative changes in these products.In eggless, one-egg and two-egg pasta, semolina durum was substituted with common wheat flour to a degree of between 0–100%. The study was carried out in semi-technical conditions with the use of a MAC 30S-Lab Pasta Extruder and an EAC 30-Lab Pasta Dryer. The physicochemical parameters and cooking quality of the pasta samples were tested.The results showed that the addition of the common wheat flour reduced the protein and dietary fibre content in the pasta, increased losses of dry matter during cooking, and decreased the yellowness index. However, it increased the weight increase index and shortened the cooking time. Adding eggs significantly improved the quality of the common wheat pasta.On the basis of the tests carried out, it was found that the addition of common wheat flour to egg-less and one-egg pasta should not exceed 50% and 60%, respectively. It was shown that on adding two eggs, 100% of durum semolina could be replaced with common wheat flour without any significant deterioration in the quality of the product.
Най-пълната база данни за лечебни билки, подкрепена от науката
Работи на 55 езика
Билкови лекове, подкрепени от науката
Разпознаване на билки по изображение
Интерактивна GPS карта - маркирайте билките на място (очаквайте скоро)
Прочетете научни публикации, свързани с вашето търсене
Търсете лечебни билки по техните ефекти
Организирайте вашите интереси и бъдете в крак с научните статии, клиничните изследвания и патентите
Въведете симптом или болест и прочетете за билките, които биха могли да помогнат, напишете билка и вижте болестите и симптомите, срещу които се използва. * Цялата информация се базира на публикувани научни изследвания