Rheological behavior of durum wheat doughs and their relation to baking and pasta quality

Rheological behavior of durum wheat doughs and their relation to baking and pasta quality

Autori: D. Peressini, N.M. Edwards, J.E. Dexter, S.J. Mulvaney, A. Sensidoni, C.M. Pollini
Presentato al: Southern Europe Conference on Rheology
Anno: 1999
Volume: 1 - Issue: Unico
Casa Editrice: SIR-Cuen Napoli
Lingua: English

Abstract
Durum wheat (Triticum durum) is considered the best raw material for pasta production. However, there is significant interest in developing durum wheat suitable for both bread-making and pasta-making. Dual purpose durum wheat is a desirable objective because such cultivars would have alternative markets and could be used in place of bread wheats either alone or in blends with high quality baking flours.
The goals of this investigation were to determine the rheological properties of durum wheat doughs of different varieties and their relationship with gluten composition, pasta making and baking quality.

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XVIII Italian Society of Rheology Conference

Capri Island, Naples, Italy 12-14 septemper 2024

Per saperne di piú

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The XVIII edition of the SIR conference will be held in Villa Rosa, a recently renovated ancient Neapolitan villa in Capri Island (Naples, Italy), in September 12th-14th 2024. The event will be organised with the support of the Department of Chemical, Materials and Industrial Production Engineering of the University of Naples Federico II.

All those with an interest in rheology, in all its aspects, are invited to submit contributions.

Selected papers will be eligible for a special issue in Rheologica Acta.

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