Study of the effect of hydrothermal process conditions on pasta quality

The effect of hydrothermal treatment on the pasting, hydration properties and colour quality of commercial fresh pasta were studied following an Instantaneous Controlled Pressure Drop treatment. This hydrothermal procedure involves a physical modification at high temperature (

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Bibliographische Detailangaben
Veröffentlicht in:	Journal of cereal science 2005, Vol.41 (3), p.267-275
Hauptverfasser:	Maache-Rezzoug, Z., Allaf, K.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Chemical and Process Engineering color cooking quality Engineering Sciences Food industries food processing quality food quality Fundamental and applied biological sciences. Psychology hot water treatment hydration Hydration properties Hydrothermal treatment Pasta pasting properties pressure treatment RVA steam temperature steaming viscosity water content
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Beschreibung
Zusammenfassung:	The effect of hydrothermal treatment on the pasting, hydration properties and colour quality of commercial fresh pasta were studied following an Instantaneous Controlled Pressure Drop treatment. This hydrothermal procedure involves a physical modification at high temperature (
ISSN:	0733-5210 1095-9963
DOI:	10.1016/j.jcs.2004.10.008