Kosinski et al., 2020 - Google Patents

Estimation of quality of spaghetti-form commercial gluten-free pastas

Kosinski et al., 2020

View PDF
Document ID
16229327470896551067
Author
Kosinski J
Cacak-Pietrzak G
Publication year
Publication venue
Acta Agrophysica

External Links

Snippet

The objective of the study was the estimation of quality of spaghetti-form commercial gluten- free pastas with diversified raw material composition. The experimental material consisted of 9 pastas, including 7 gluten-free pastas and 2 wheat pastas (from semolina and from flour …
Continue reading at agro.icm.edu.pl (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment

Similar Documents

Publication Publication Date Title
Gull et al. Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta
Gull et al. Optimization and functionality of millet supplemented pasta
Wani et al. Fenugreek enriched extruded product: optimization of ingredients using response surface methodology
Adegunwa et al. Enrichment of noodles with soy flour and carrot powder
Norhidayah et al. Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour
Dabija et al. Effect of yellow pea flour addition on wheat flour dough and bread quality
Akinoso et al. Potentials of trifoliate yam (Dioscorea dumetorum) in noodles production.
Mabogo et al. Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits
Omran et al. Production and evaluation of gluten-free cookies from broken rice flour and sweet potato
Wu et al. Quality characteristics of extruded brown rice noodles with different amylose contents
Cheok et al. Pasting and physical properties of green banana flours and pastas.
Ayo et al. Effect of soybean hulls supplementation on the quality of acha based biscuits
Ayo-Omogie et al. Substituting wheat flour with banana flour: Effects on the quality attributes of doughnut and cookies
Olagunju et al. Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread
Omah et al. Selected functional properties, proximate composition of flours and sensory characteristics of cookies from wheat and millet-pigeon pea flour blends
Kosinski et al. Estimation of quality of spaghetti-form commercial gluten-free pastas
Chanu et al. Development of millet fortified cold extruded pasta and analysis of quality attributes of developed pasta products
Olurin et al. Production and evaluation of breakfast meal using blends of sorghum, bambara nut and date palm fruit flour
Algarni et al. Development of nutritious extruded snacks
Goranova et al. Improvement of the quality characteristics of semi-finished sponge cakes by using apple pomace powder
Lee et al. Physicochemical and sensory analyses of high fibre bread incorporated with corncob powder
Akter et al. Formulation of jackfruit seed protein enriched cake
Koubaier et al. Cake quality evaluation made of wheat–lentil flour blends
Shatta et al. Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type
Pandey et al. Evaluation of physico-functional, cooking and textural quality characteristics of Foxtail Millet (Setaria italica) based vermicelli