Research Article
Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics
Table 6
Sensory evaluation of pasta samples.
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D. semolina: semolina (T. durum); refined wheat flour: wheat flour (refined); whole wheat flour: wheat flour (whole); semolina: semolina (T. aestivum); SA1: refined wheat flour (50%) and semolina (50%); SA2: refined wheat flour (50%) and D. semolina (50%); SA3: semolina (50%) and D. semolina (50%); Comb1: T. aestivum wheat flour (50%) & semolina (50%) with additives; Comb2: Refined wheat flour (50%) and D. semolina (50%) with additives; Comb3: semolina (50%) and D. semolina (50%) with additives. |