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

Figure 3

Comparison of cooking quality in various samples. 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%) & Semolina (50%). SA2: refined wheat flour (50%) & D. Semolina (50%). SA3: semolina (50%) & D. Semolina (50%). 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.