Durum Wheat Products - Recent Advances

• Other Authors: Sissons, Mike (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Subjects: Technology: general issues; Biotechnology; 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
• Online Access: DOAB: download the publication; DOAB: description of the publication

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.

Physical Description

1 electronic resource (280 p.)

ISBN

books978-3-0365-6101-1
9783036598192
9783036598208

Access

Open Access