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Durum Wheat Products - Recent Advances
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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 pasta quality and drying behavior of bulgur. The impact of functional food design on human health and some examples where pasta glycaemic index has been surveyed and products made using waste streams, such as brown algae, tiger nut flour, carrot waste, and other approached to new durum product design such as high amylose durum wheat and soft durum wheat.
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Keywords
- acidic composition
- amylose
- artisanal pasta
- Biochemical engineering
- Biotechnology
- biscuits
- bulgur
- by-products
- carbohydrate
- carotenoids
- cooking properties
- cooking quality
- couscous
- D-genome glutenin subunits
- Database
- Dietary fiber
- Digitalization
- domestic preparation
- dough strength
- drying
- durum wheat
- durum wheat oil
- durum wheat pasta
- enrichment
- extrusion
- flat bread
- food texture
- formulation
- freeze-drying
- Functional Food
- functional pasta
- genotype
- gluten quality
- glycemic index
- grain hardness
- granulations
- Health Benefits
- History
- hydration
- hydrocolloids
- induction time
- ingredient
- kernel size
- lipid oxidation
- Manufacturing processes
- milling quality
- n/a
- nutritional quality
- oil quality
- oxidation
- pasta
- pasta color
- pasta making
- phytochemical
- pivot profile
- protein network
- Quality
- rheology
- semolina
- semolina milling
- semolina quality
- sensorial properties
- sensory analysis
- sensory properties
- spray-drying
- stabilization
- sustainability
- Technology, engineering, agriculture
- Technology: general issues
- texture profile analysis
- tocopherols
- tocotrienols
- volatile compounds
- waxy
- wheat germ
- wholegrain
- yellow berry
Links
DOI: 10.3390/books978-3-0365-6101-1Editions