High quality noodle products and their traditional and non-traditional processing
2009
Kovacs, E.T., University of Szeged, Szeged (Hungary). Faculty of Engineering, Institute of Food Engineer
Pasta produced with the TG-Enzyme i.e. ACTIVA(R)STGM have shown excellent quality parameters. The TG-Enzyme has influenced and changed the molecular weight distribution of the soluble protein fractions. The TG-Enzyme could integrate LMW fractions into the developed protein structure. The use of enzyme resulted in pasta products with high cooking quality from different raw materials. It was possible to produce pasta products from yellow pea flours with by using TG-Enzyme. The emulsifiers could not develop a similar good structure. The use of enzyme resulted in pasta products with different cooking quality. The optimal amount of TG-Enzyme seems to be 140-160 mg/kg in yellow pea flour pasta systems, 10-40 mg/kg in T. durum and 40-80 mg/kg in T. aestivum wheat flour systems.
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