Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

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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.

Autore Pugliese

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  • De Pilli T. , Derossi A. , Severini C.

Titolo volume/Rivista

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY

Anno di pubblicazione

2013

ISSN

0950-5423

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

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Non Disponibile

Numero di citazioni Scopus

8

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

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Codici ASJC

Non Disponibile