Cooking quality characterisation of 'spaghetti' based on soft wheat flour enriched with oat flour

被引：19

作者：

DePilli, Teresa ^{[1
]}

Derossi, Antonio ^{[1
]}

Severini, Carla ^{[1
]}

机构：

[1] Univ Foggia, Dept Sci Agr Food Environm SAFE, I-71100 Foggia, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2013年 / 48卷 / 11期

关键词：

Cooking quality; oat flour; starch gelatinisation; total organic matter; STARCH-LIPID COMPLEXES; DIETARY FIBER ADDITION; STRUCTURAL-PROPERTIES; EXTRUSION-COOKING; MODEL SYSTEM; PASTA; HYDROCOLLOIDS; COMPONENTS; GLUTEN;

D O I：

10.1111/ijfs.12224

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The cooking quality of pasta based on soft wheat flour and supplemented with three percentages of oat flour was studied. Results showed that oat flour modified deeply the cooking quality of spaghetti in comparison with samples based on only soft wheat flour. These effects were attributed to both starch-lipid complex formation and presence of -glucans that weak gluten network. An increase in optimal cooking time with increase in oat percentages was observed (480 vs. 630min). Samples enriched with oat flour showed a good-quality cooking total organic matter (TOM values ranged from 1.4 to 2).

引用

页码：2348 / 2355

页数：8

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