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

Table 1

Formulation for pasta processing.

Ingredients	Sample code
	Con	Sem	WF	WWF	SA1	SA2	SA3	Comb1	Comb2	Comb3
T. durum semolina (g)	100	—	—	—	—	50	50	—	50	50
T. aestivum wheat flour (g)	—	—	100	—	50	50	—	50	50	—
T. aestivum semolina (g)	—	100	—	—	50	—	50	50	—	50
T. aestivum whole wheat flour (g)	—	—	—	100	—	—	—	—	—	—
HPMC (g)	—	—	—	—	—	—	—	0.5	0.5	0.5
Vital gluten (g)	—	—	—	—	—	—	—	3.0	3.0	3.0
Ascorbic acid (ppm)	—	—	—	—	—	—	—	100	100	100
Water (mL)	38	32	37	41	34	36	38	39	38	41