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

Table 3

Raw material composition.

Sample	Moisture (%)	Ash (%)	Protein (%)
Control	9.8 ± 0.05	0.96 ± 0.03	12.8 ± 0.12
Refined wheat flour	10.84 ± 0.07	0.66 ± 0.03	12.44 ± 0.12
Whole wheat flour	10.24 ± 0.03	1.03 ± 0.02	10.42 ± 0.14
Semolina	13.49 ± 0.02	0.49 ± 0.02	10.55 ± 0.11
Comb1	10.87 ± 0.12	0.610 ± 0.04	13.70 ± 0.14
Comb2	9.91 ± 0.68	0.712 ± 0.06	15.40 ± 0.14
Comb3	10.18 ± 0.11	0.596 ± 0.07	11.40 ± 0.12

Control (D. semolina): semolina (T. durum); refined wheat flour: wheat flour (refined); atta: wheat flour (whole); semolina: semolina (T. aestivum); 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.