Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10539023 | Food Chemistry | 2011 | 10 Pages |
Abstract
⺠During pasta making, barley proteins interact with semolina proteins forming larger polymers. ⺠The oxidative system provide a disruption of the gluten proteins S-S system, forming new bonding S-Y between pasta proteins. ⺠The new bonding allows starch to absorb less water, preventing pasta stickness and increasing firmness. ⺠The replacement of increasing amounts of semolina with barley flour also affected in a positive way cooking behaviour and acceptability. ⺠Results represent an interesting starting point for producers launching on the market new pasta products combining health effects and consumers liking.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
C. Lamacchia, A. Baiano, S. Lamparelli, C. Terracone, A. Trani, A. Di Luccia,