Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics
Figure 6
(a) Scanning electron micrographs of control. (b) Scanning electron micrograph of combination blends of pasta, where: control flour: semolina (T. durum). Control pasta: 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.
