Effects of mixing conditions on pasta dough development and biochemical changes

Mixing of commercial durum wheat semolina with water was performed under different conditions in a Brabender micromixer equipped with pasta-making shafts. Semolina filling of the mixing chamber was 30.4-42.9% (v/v), shaft speed was 10-110 rpm, temperature was 10-40 degrees C, and hydration level was...

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Veröffentlicht in:	Cereal chemistry 1999-07, Vol.76 (4), p.558-565
Hauptverfasser:	Icard-Verniere, C, Feillet, P
Format:	Artikel
Sprache:	eng
Schlagworte:	Biochemistry Biochemistry, Molecular Biology Biological and medical sciences carotenoids Cereal and baking product industries chemical composition dough enzyme activity ferulic acid food composition Food industries food processing quality Fundamental and applied biological sciences. Psychology hydration Life Sciences mixing oxidoreductases pasta physicochemical properties protein composition reducing sugars rotational speed semolina temperature water xylan
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