| Literature DB >> 20830636 |
Abstract
Pasta is prepared using dough made from any suitable material such as semolina, durum flour, farina flour, corn, rice, wheat, or any combination of these, with water. Also, pasta can be enriched, supplemented, fortified, or remain conventional. In recent years, several ingredients and additives have been developed and are being used to improve the quality of pasta made from aestivum or durum wheat. Here we analyze how the different ingredients play an important role in pasta manufacture by enhancing nutritional parameters, palatability, and overall product quality.Entities:
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Year: 2010 PMID： 20830636 DOI： 10.1080/10408390903001693
Source DB: PubMed Journal: Crit Rev Food Sci Nutr ISSN： 1040-8398 Impact factor: 11.176