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

Figure 1

Mixograph characteristics of flour and blend samples. (a) Control (durum); (b) wheat flour; (c) Comb1; (d) Comb2; (e) Comb3.

(a)

(b)

(c)

(d)

(e)