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Improvement of quality of pasta products through use of additives - an appraisal.

Vetrimani, R. and Sudha, M. L. and Haridas Rao, P. (1999) Improvement of quality of pasta products through use of additives - an appraisal. Indian Miller, 30 (1). 11-19, 36 ref..

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Factors affecting the quality and status of pasta products, such as macaroni, spaghetti, vermicelli and noodles, produced in India are discussed. Oxidants such as L-ascorbic acid are important in reducing loss of yellow pigment in spaghetti. Emulsifiers such as glycerol monostearate lecithin give better machinability of dough, reducing cooking loss and stickiness of products. Surfactants such as sodium steroylacetate improve the sheetability of noodles, increase surface firmness and decrease cutting stress. Effects of different types of gluten on cooking quality of spaghetti were studied. It is concluded that there is a greater need to use additives to improve the machinability of the dough and the quality of end products in view of the lack of suitable flour/semolina.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Feb 2012 07:20
Last Modified: 16 Feb 2012 07:20
URI: http://ir.cftri.com/id/eprint/7689

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