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
