Durum Wheat Products - Recent Advances

• Andere auteurs: Sissons, Mike (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Onderwerpen: 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 toegang: DOAB: download the publication; DOAB: description of the publication

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...