Textural attributes of wheat and gluten free pasta

Cooking quality and starch digestibility of gluten free pasta using new bean flour

“…The comparison of our results with the literature is difficult, since texture characteristics are strictly related with starch source, ingredients used, processing conditions applied during pasta making, pasta intrinsic characteristics as well as operative conditions (Marti, Pagani, & Seetharaman, 2014). In addition, despite the fortification of wheat spaghetti with legume flour has shown to affect texture properties (GallegosInfante, Rocha-Guzman, et al, 2010;Zhao et al, 2005), scant information is currently available for cooked gluten-free spaghetti fortified with legumes.…”

Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review

“…Typically, to mimic the chewing action the texture assesses sequence involves contacting cooked to optimum pasta samples, compressing them, going back to the original contact point and repeating a second time the entire cycle (Bustos, Perez & Leon, 2015). Firmness or hardness is defined as the force required to penetrate the pasta samples with teeth and represents the degree of resistance to the first bite (Marti, Pagani, and Seetharaman 2014).…”

Banana Powder as an Additive to Common Wheat Pasta

“…For the production of pasta, flours from various types of cereals are used. However, the best raw material is a small gruel obtained from durum wheat called semolina [4,5]. Compared with products obtained from common wheat flour, pasta made from semolina is characterized by a more yellow colour, resulting from a higher content of carotenoid pigments, higher resistance to overcooking and higher firmness [6].…”