Tecnica Molitoria

 

TM 19 06 cop

 

TECNICA MOLITORIA Vol. 70 - JUNE 2019

 

CONTENTS

 

Technological and nutritional properties of einkorn wheat macaroni
A. Hidalgo - M. Mariotti - M. Lucisano - A. Brandolini

 

The aim of this research was to evaluate the quality of pasta produced with flour of einkorn, a wheat appreciated for its high content in proteins, carotenoids and tocols. The einkorn pasta differed from durum wheat pasta in size, carotenoids content, color and texture. After cooking, einkorn pasta appeared less consistent but had a minor loss in water, probably because of a better structure of the glutinic matrix. Compression-extrusion tests showed significant differences between samples: two einkorns, ID331 and SAL98-32, had a consistency similar to the durum wheat pasta. The pasta making process reduced the lutein content and increased the thermal damage, but cooking did not induce further changes. Einkorn wheat pasta has similar technological characteristics but better nutritional value than the durum wheat pasta.

 

DEPARTMENTS

 

 

74 - COVENTION

78 - CEREALS

82 - FEEDS

88 - PASTA

92 - MACHINERY

100 - SANITATION

104 - PRODUCTION

110 - ANALYSIS

112 - LAWS

114 - NEWS

124 - CLASSIFIED ADS

127 - COMPANIES ADDRESS

128 - ADVERTISER INDEX

 

 

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