Enriching cereal products with legume flour has nutritional advantages, notably that of
improving the amino acid balance, but also modifies their processability and properties …

Pasta is a staple food known to have a low glycaemic index. This interesting nutritional
property can be attributed to its specific structure, obtained after successive structural …

The rheological and cooking properties of gluten-free noodles prepared with dry-and wet-
milled rice flours were characterized. Dry-milled rice flour with a higher degree of starch …

Durum wheat semolina gluten and starch as well as processing conditions determine pasta
cooking quality. This study investigated whether, for good organoleptic properties, a …

Incorporating high volume fractions of broccoli powder in starch noodle dough has a major
effect on its shear modulus, as a result of significant swelling of the broccoli particles …

Dry pasta is a traditional cereal-based food product that is becoming increasingly popular
worldwide because of its convenience, palatability, and nutritional quality. The low cost and …

This review discusses the (soft matter) physics of food. Although food is generally not
considered as a typical model system for fundamental (soft matter) physics, a number of …

It is well known that gluten plays a major role in determining cooking quality in durum wheat
pasta. This work is an attempt to systematically elucidate the role of gluten quantity and …

The effects of drying on pasta structure, starch and protein digestibility and potential
allergenicity were investigated. Pasta was dried at low (55° C, LT), high (70° C, HT) and very …

Dried pasta represents a primary food in the diet of many populations who mainly perceive
its quality in terms of cooking performances. Indeed, this and other aspects of pasta quality …