Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions

@article{Noni2010CookingPA,
  title={Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions},
  author={I. De Noni and M. Pagani},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2010},
  volume={50},
  pages={465 - 472}
}
  • I. De Noni, M. Pagani
  • Published 2010
  • Chemistry, Medicine
  • Critical Reviews in Food Science and Nutrition
Dried pasta represents a primary food in the diet of many populations who mainly perceive its quality in terms of cooking performances. Indeed, this and other aspects of pasta quality arise from several technological parameters starting from the usage of durum wheat semolina as raw material. In this paper, the chemical and physical characteristics of semolina directly related to dried pasta quality are discussed, taking into account the biochemical phenomena involving semolina components and… Expand
From raw material to dish: pasta quality step by step.
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