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Durum Wheat Products - Recent Advances

This reprint details some of the latest developments and the science of durum wheat products outlining the latest research in durum milling innovations, role of durum wheat oil and wheat germ in product stability, available rheological methods to assess semolina, role of processing variables on past...

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Format: Online
Sprog:engelsk
Udgivet: MDPI - Multidisciplinary Digital Publishing Institute 2023
Fag:
dietary fiber
hydrocolloids
food texture
cooking properties
pasta
glycemic index
enrichment
carbohydrate
ingredient
database
formulation
quality
durum wheat
semolina
gluten quality
protein network
rheology
kernel size
genotype
milling quality
semolina quality
pasta color
health benefits
functional pasta
functional food
pasta making
hydration
extrusion
drying
cooking quality
couscous
manufacturing processes
domestic preparation
history
wheat germ
stabilization
lipid oxidation
oil quality
bulgur
wholegrain
yellow berry
phytochemical
carotenoids
nutritional quality
freeze-drying
spray-drying
durum wheat pasta
biscuits
durum wheat oil
by-products
tocotrienols
tocopherols
induction time
oxidation
sensory properties
volatile compounds
grain hardness
D-genome glutenin subunits
dough strength
waxy
amylose
semolina milling
granulations
digitalization
sustainability
flat bread
acidic composition
texture profile analysis
sensorial properties
artisanal pasta
Pivot profile
sensory analysis
n/a
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology
Online adgang:ONIX_20230202_9783036561028_54
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Summary:This reprint details some of the latest developments and the science of durum wheat products outlining the latest research in durum milling innovations, role of durum wheat oil and wheat germ in product stability, available rheological methods to assess semolina, role of processing variables on pasta quality and drying behavior of bulgur. The impact of functional food design on human health and some examples where pasta glycaemic index has been surveyed and products made using waste streams, such as brown algae, tiger nut flour, carrot waste, and other approached to new durum product design such as high amylose durum wheat and soft durum wheat.

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