Carini et al., 2013 - Google Patents
10 PastaCarini et al., 2013
View PDF- Document ID
- 9498494337999076572
- Author
- Carini E
- Curti E
- Minucciani M
- Antoniazzi F
- Vittadini E
- Publication year
- Publication venue
- Engineering Aspects of Cereal and Cereal-Based Products
External Links
Snippet
Pasta is one of the most prevalent Italian foods in the world and its consumption is globally widespread. Pasta owes its vast popularity to its versatility, simplicity of use, healthfulness, and low cost. According to the Italian Union of Pasta Industries (UNIPI 2009), the production …
- 235000015927 pasta 0 title abstract description 295
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto
- A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/003—Heat treatment
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ungureanu-Iuga et al. | Development and quality evaluation of gluten-free pasta with grape peels and whey powders | |
| Kumar et al. | Effect of incorporation of sodium caseinate, whey protein concentrate and transglutaminase on the properties of depigmented pearl millet based gluten free pasta | |
| Gomes et al. | Bread with flour obtained from green banana with its peel as partial substitute for wheat flour: Physical, chemical and microbiological characteristics and acceptance. | |
| Sato et al. | Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable | |
| Singh et al. | Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures | |
| Bashir et al. | Physio-chemical and sensory characteristics of pasta fortified with chickpea flour and defatted soy flour | |
| Wani et al. | Fenugreek enriched extruded product: optimization of ingredients using response surface methodology | |
| Abecassis et al. | Other traditional durum-derived products | |
| Singh et al. | Fundamentals of extrusion processing | |
| Xie et al. | Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta | |
| Krishnan et al. | Studies on pasting, microstructure, sensory, and nutritional profile of pasta influenced by sprouted finger millet (Eleucina coracana) and green banana (Musa paradisiaca) flours | |
| Alamprese | The use of egg and egg products in pasta production | |
| Spina et al. | Partial replacement of NaCl in bread from durum wheat (Triticum turgidum L subsp. Durum Desf.) with KCl and yeast extract: evaluation of quality parameters during long storage | |
| Huang et al. | Steamed breads: ingredients, processing and quality | |
| Manthey | End products: Present and future uses | |
| Lux et al. | Physical quality of gluten‐free doughs and fresh pasta made of amaranth | |
| EP2110026B1 (en) | Process for the production of rice pasta and product obtained thereby | |
| Ozgoren et al. | Effect of the addition of smoked trout fillet powder to the quality properties of pasta | |
| AU755747B2 (en) | Pasta product | |
| Conte et al. | Italian dried pasta: conventional and innovative ingredients and processing | |
| AU2015100934A4 (en) | Pasta with reduced gluten | |
| Mishra et al. | A Study on development of fortified pasta with ginger powder | |
| Detchewa et al. | Pasting property of jasmine Rice flour, quality and sensory evaluation of gluten-free Rice penne as affected by protein and hydrocolloid addition | |
| James et al. | Chemical composition and sensory acceptability of partially gelatinised pasta produced from blends of wheat, bambara nut and cassava flours | |
| Carini et al. | 10 Pasta |