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

Table 5

Colour measurement.

Sample	Raw				Cooked
	𝐿	𝑎	𝑏	Δ𝐸	𝐿	𝑎	𝑏	Δ𝐸
Durum semolina	69.13	3.42	21.88	31.30	64.49	1.61	22.78	25.52
Refined wheat flour	76.00	1.605	17.55	24.34	67.52	−1.15	13.85	30.86
Whole wheat flour	63.42	5.09	24.81	37.31	62.22	0.48	15.54	36.51
Semolina	76.74	0.66	18.04	23.23	69.49	−1.17	15.33	29.19
SA1	72.06	1.18	21.28	28.6	68.74	−1.81	10.73	29.23
SA2	67.60	2.93	22.84	33.19	67.71	−0.61	17.62	31.73
SA3	67.8	2.18	20.66	31.26	68.65	−0.14	18.10	30.75
Comb1	66.52	1.7	21.30	34.82	69.06	−1.04	12.83	29.05
Comb2	63.98	2.85	23.80	36.73	66.17	0.22	18.93	33.36
Comb3	67.44	2.2	22.64	33.25	66.73	−0.75	15.56	31.87

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%) and semolina (50%); SA2: refined wheat flour (50%) and D. semolina (50%); SA3: semolina (50%) and D. semolina (50%); 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.