Tina, Fuad and Prabhasankar, P. (2010) Role of Ingredients in Pasta Product Quality: A Review on Recent Developments. Critical Reviews in Food Science and Nutrition, :(, 50. 787-798 .
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Abstract
Pasta is prepared using dough made from any suitable material such as semolina, durum flour, farina flour, corn, rice, wheat,
or any combination of these, with water. Also, pasta can be enriched, supplemented, fortified, or remain conventional. In
recent years, several ingredients and additives have been developed and are being used to improve the quality of pasta made
from aestivum or durum wheat. Here we analyze how the different ingredients play an important role in pasta manufacture
by enhancing nutritional parameters, palatability, and overall product quality.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Spaghetti, durum wheat, cooking quality, semolina |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 20 Jul 2011 11:46 |
| Last Modified: | 28 Dec 2011 10:26 |
| URI: | http://ir.cftri.res.in/id/eprint/10291 |
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