Abstract The objective of this study was to elaborate flours of sprouts and sprouts by-product, and to evaluate the potential of sprouts by-products in the fresh pasta prodution. Firstly, alfafa sprouts flours and sprouts by-products flours were produced using conventional drying and freeze-drying. The results showed that the drying method promoted significant differences in moisture, lipids, proteins, total fibers, acidity, water solubility index, water activity and flours coloration. After evaluating results of yield and physical-chemical parameters, sprout by-product flour was selected for fresh pasta production with the following formulations: 5%, 10%, 20% and 30% of sprout by-product flour on wheat flour base (q.s. to 100%). Physical-...
The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce ...
Pasta is a popular food item among consumers all over the world. They have high energy value, low co...
Wheat flour, which was rendered gluten-free by sourdough lactic acid bacteria fermentation and funga...
Wheat flour is the most important raw material in the production of pasta. The production process co...
Fresh pastas with Shiitake mushroom flour (MF) were produced. The MF was produced by drying the mu...
The paper presents the results of estimation of the possibility of using flour from the grain of 13 ...
This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered po...
A study was conducted to determine the effect of including non-traditional ingredients on the flow a...
Pasta in comparison with other flour products has a number of advantages: high digestibility of esse...
About 40 million people in the U.S. are suffering from gluten-related diseases, resulting in the inc...
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta p...
Cutting and drying steps in pasta production result in by-products, named pasta regrind, which are u...
The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fr...
peer reviewedThis study aims to evaluate the impact of incorporating pear, date, and apple by-produc...
Cutting and drying steps in pasta production result in by-products, named pasta regrind, which are u...
The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce ...
Pasta is a popular food item among consumers all over the world. They have high energy value, low co...
Wheat flour, which was rendered gluten-free by sourdough lactic acid bacteria fermentation and funga...
Wheat flour is the most important raw material in the production of pasta. The production process co...
Fresh pastas with Shiitake mushroom flour (MF) were produced. The MF was produced by drying the mu...
The paper presents the results of estimation of the possibility of using flour from the grain of 13 ...
This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered po...
A study was conducted to determine the effect of including non-traditional ingredients on the flow a...
Pasta in comparison with other flour products has a number of advantages: high digestibility of esse...
About 40 million people in the U.S. are suffering from gluten-related diseases, resulting in the inc...
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta p...
Cutting and drying steps in pasta production result in by-products, named pasta regrind, which are u...
The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fr...
peer reviewedThis study aims to evaluate the impact of incorporating pear, date, and apple by-produc...
Cutting and drying steps in pasta production result in by-products, named pasta regrind, which are u...
The aim of this study was to develop fettuccini type rice fresh pasta by cold extrusion. To produce ...
Pasta is a popular food item among consumers all over the world. They have high energy value, low co...
Wheat flour, which was rendered gluten-free by sourdough lactic acid bacteria fermentation and funga...