Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics
Figure 5
(a) Comparison of firmness in various samples SA1: refined wheat flour (50%) & semolina (50%); SA2: refined wheat flour (50%) & D. semolina (50%); SA3: semolina (50%) & D. semolina (50%); Comb1: refined wheat flour with additives; Comb2: refined wheat flour (50%) & D. semolina (50%) with additives; Comb3: semolina (50%) & D. Semolina (50%) with additives. (b) Comparison of Dietary fiber content in pasta. where: Control (D. semolina): semolina (T. durum). Comb1: T. aestivum wheat flour (50%) & semolina (50%) with additives. Comb2: refined wheat flour (50%) & D. semolina (50%) with additives. Comb3: semolina (50%) & D. semolina (50%) with additives.
