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Quality of fresh pastas obtained from blends of durum wheat semolina (T. durum L.) and wheat flour (T. aestivum L.)



Quality of fresh pastas obtained from blends of durum wheat semolina (T. durum L.) and wheat flour (T. aestivum L.)



Ciencia e Tecnologia de Alimentos 24(4): 487-493



Fresh pastas using the following proportions of durum wheat semolina and what flour: 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 were prepared. The pastas were stored at 4 degrees C in plastic bags with barrier properties to water steam. In days 0 (preparation day), 1, 2 and 3, the cooking time, volume increase, weight gain, cooking solids loss and texture (firmness) of fresh pastas were evaluated.

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