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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Bibliographic Details
Published in:Journal of cereal science 2005, Vol.41 (3), p.267-275
Main Authors: Maache-Rezzoug, Z., Allaf, K.
Format: Article
Language:English
Subjects:
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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Description
Summary: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