The cooking quality of pasta based on soft wheat flour and supplemented with three percentages of oat flour was studied. Results showed that oat flour modified deeply the cooking quality of spaghetti in comparison with samples based on only soft wheat flour. These effects were attributed to both starch-lipid complex formation and presence of β-glucans that weak gluten network. An increase in optimal cooking time with increase in oat percentages was observed (480 vs. 630 min). Samples enriched with oat flour showed a good-quality cooking total organic matter (TOM values ranged from 1.4 to 2). © 2013 Institute of Food Science and Technology.
Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour
DE PILLI, TERESA;DEROSSI, ANTONIO;SEVERINI, CARLA
2013-01-01
Abstract
The cooking quality of pasta based on soft wheat flour and supplemented with three percentages of oat flour was studied. Results showed that oat flour modified deeply the cooking quality of spaghetti in comparison with samples based on only soft wheat flour. These effects were attributed to both starch-lipid complex formation and presence of β-glucans that weak gluten network. An increase in optimal cooking time with increase in oat percentages was observed (480 vs. 630 min). Samples enriched with oat flour showed a good-quality cooking total organic matter (TOM values ranged from 1.4 to 2). © 2013 Institute of Food Science and Technology.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
