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

Table 2

Particle size distribution of raw materials and its blends.

Mesh size (micron)	Durum semolina (control)	Wheat flour	Whole wheat flour	Semolina	Comb1	Comb2	Comb3
280	39.85	Nil	Nil	37.86	Nil	20.5	38.9
150	12.9	2.52	43.21	8.15	2.0	6.3	10.1
132	18.75	8.58	24.62	13.6	8.5	22.45	16.1
95	9.35	31.3	19.59	11.25	36.0	11.2	14.35
55	17.1	57.8	12.06	27.6	52.0	38.0	20.0

Control (D. semolina): semolina (T. durum); refined wheat flour: wheat flour (refined); atta: wheat flour (whole); semolina: semolina (T. aestivum); Comb1: T. aestivum wheat flour (50%) & semolina (50%) with additives; Comb3: T. aestivum Semolina (50%) and D. semolina (50%) with additives.