Micronised bran-enriched fresh egg tagliatelle : Significance of gums addition on pasta technological features

The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 µm) wheat bran - up to 11.54% (w/w). A Box-Behnken design with random...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 4 vom: 05. Juni, Seite 309-320
1. Verfasser:	Martín-Esparza, M E (VerfasserIn)
Weitere Verfasser:	Raga, A, González-Martínez, C, Albors, A
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2018
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Cereal processing dietary fibre food quality food texture hydrocolloids Dietary Fiber Food Additives Galactans Mannans mehr... Plant Gums Polysaccharides, Bacterial xanthan gum TTV12P4NEE locust bean gum V4716MY704