Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

Figure 2

Comparison of Gluten strength value (𝑊) to Curve configuration ratio (𝑃⧵𝐿). Control (T. durum semolina), Comb1: T. aestivum wheat flour (50%) & semolina (50%) with additives, Comb2: refined wheat flour (50%) and D. semolina (50%) with additives, Comb3: T. aestivum semolina (50%) and D. semolina (50%) with additives.