Colour evaluation of different pasta samples
2008
Svec, I.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu | Hruskova, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu | Vitova, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu | Sekerova, H.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu
The effect of three flour types (M1 bright, M2 semi-bright, and M3 semolina), egg-ratio (0, 1, 2), and non-traditional cereal supplements (archaic wheat species, tritordeum, spring barley, millet, lupin, buckwheat, and soya) on the colour of flour and pasta produced in laboratory conditions were evaluated. Flour and pasta colours were measured by reflectance colorimeter in the visible spectra region. The flour colour depended on the wheat species milled - M3 obtained from durum wheat had a lower whiteness and a higher yellowness than the flour from common wheat. Pasta yellowness increased with increasing egg-ratio. The impact of non-traditional cereals depended on the species added and its amount. In comparison with the standard, when non-traditional cereals were supplemented at 10%, the greatest positive colour gain was brought by lupin (130% yellowness increase), the worst one by roasted buckwheat (10% decrease of whiteness, 210% increase of redness). When M2 and M3 flours were supplemented at the rate of 20%, the highest positive increase of colour intensity was caused by corn and lupin additions.
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