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CyTA - Journal of Food Volume 14, 2016 - Issue 4
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Food Science And Technology

Effect of drying methods on the physical properties of durum wheat pasta

Efecto de los métodos de secado en las propiedades físicas de la pasta de trigo duro

Monika PiwińskaDivision of Engineering in Nutrition. Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandCorrespondence[email protected]
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,
Jarosław WyrwiszDivision of Engineering in Nutrition. Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandView further author information
,
Marcin Andrzej KurekDivision of Engineering in Nutrition. Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandView further author information
&
Agnieszka WierzbickaDivision of Engineering in Nutrition. Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, PolandView further author information
Pages 523-528 | Received 17 Sep 2015, Accepted 24 Jan 2016, Published online: 15 Mar 2016

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Shahida Anusha Siddiqui, Pratiksha Shrestha, Nour M. H. Awad, Mustafa Mortas, Sergey Nikolaevich Povetkin & Pankaj B. Pathare. (2023) A Review on Textural Quality Analysis of Dried Food Products. Food Reviews International 0:0, pages 1-21.
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Matin Yahyavi, Leila Kamali Rousta, Amir Pouya Ghandehari Yazdi, Mahdi Amini, Zahra Ahmadi & Seid Mahdi Jafari. (2023) Effect of precooking process and drying methods on the physicochemical, microstructure, and sensory properties of spinach-enriched lasagna pasta. Drying Technology 41:5, pages 783-793.
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Articles from other publishers (12)

Zakia Hussein, Qiaoxia Yuan, Chao Xu, Xin Zhang & Shaban G. Gouda. (2023) Effect of drying methods and conditions and straw type and ratio in the mixture on physical and mechanical properties of biodegradable pots-based sustainable biomaterials. Cellulose 30:17, pages 11071-11086.
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Masato Ohmura, Kentaro Matsumiya, Tatsuro Maeda, Akio Fujita, Yukako Hayashi & Yasuki Matsumura. (2023) Effect of drying profiles on surface structure changes of durum wheat pasta during the boiling process. LWT 173, pages 114175.
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Ewelina Kultys & Małgorzata Moczkowska-Wyrwisz. (2022) Effect of using carrot pomace and beetroot-apple pomace on physicochemical and sensory properties of pasta. LWT 168, pages 113858.
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Siham M.M. Faheid, Ibrahim R.S. Rizk, Yasser F.M. Kishk, Gamal H. Ragab & Sayed Mostafa. (2022) Carboxymethyl cellulose and psyllium husk in gluten-free pasta. Foods and Raw Materials, pages 329-339.
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Natalia Drabińska, Mariana Nogueira, Ewa Ciska & Henryk Jeleń. (2022) Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta. Polish Journal of Food and Nutrition Sciences 72:3, pages 273-285.
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Andrea Bresciani, Maria Ambrogina Pagani & Alessandra Marti. (2022) Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality. Foods 11:3, pages 256.
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Madina Sadygova, Sergei Gaponov, Galina Shutareva, Natalya Tsetva, Tatyana Kirillova & Darya Filina. (2022) Technological Potential of Saratov Spring Durum Wheat Grain. Food Processing: Techniques and Technology 51:4, pages 759-767.
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Derya Çakmakçı, Ülgen İlknur Konak & Yasemin Yavuz Abanoz. (2022) Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.). Food and Health 8:1, pages 35-45.
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Jun-Jie Xing, Dong-Hui Jiang, Zhen Yang, Xiao-Na Guo & Ke-Xue Zhu. (2021) Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles. Foods 10:4, pages 844.
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Sunil Manohar Behera & Prem Prakash Srivastav. (2019) Effect of different drying methods on physico-chemical and functional properties of flour produced from sprouted whole wheat grain. FOOD SCIENCE RESEARCH JOURNAL 10:2, pages 135-143.
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Alessio Cimini, Matteo Cibelli, Maria Cristina Messia & Mauro Moresi. (2019) Commercial short-cut extruded pasta: Cooking quality and carbon footprint vs. water-to-pasta ratio. Food and Bioproducts Processing 116, pages 150-159.
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Aujcharaporn Pongpichaiudom & Sirichai Songsermpong. (2018) Characterization of frying, microwave-drying, infrared-drying, and hot-air drying on protein-enriched, instant noodle microstructure, and qualities. Journal of Food Processing and Preservation 42:3, pages e13560.
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