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

Figure 7

Effects of overall quality score and percentage of starch released in pasta 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: refined wheat flour with additives; Comb2: refined wheat flour (50%) & D. semolina (50%) with additives. Comb3: semolina (50%) & D. semolina (50%) with additives.