Influence of particle size and blend composition on quality of wheat semolina-pearl millet pasta

Effect of particle size and blend composition (wheat semolina: pearl millet flour) on quality of pasta were investigated in this study. Initially, the pasta was prepared from 100% pearl millet flour of different particle sizes (241–780 μm). Observation indicated that it was not possible to make past...

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Veröffentlicht in:	Journal of cereal science 2016-09, Vol.71, p.239-245
Hauptverfasser:	Jalgaonkar, Kirti, Jha, S.K.
Format:	Artikel
Sprache:	eng
Schlagworte:	ash content Cenchrus americanus chewiness cohesion color cooking Cooking loss cooking quality hardness iron millet flour millets Particle size Pasta Pearl millet protein content semolina texture wheat zinc
Online-Zugang:	Volltext
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