2013
DOI: 10.1016/j.fbp.2012.09.002
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Effect of flaxseed processing on engineering properties and fatty acids profiles of pasta

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Cited by 33 publications
(46 citation statements)
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“…In general, the addition of inulin HPX in high concentrations influenced the decrease of protein and starch content, because part of the flour was replaced by non protein constituent (Table 4). According to Villeneuve et al (2013), u-3 fatty acids probably influenced protein and starch content of binding lipids through starch-lipid or protein-lipid complexing. It was also confirmed by statistically significant differences in lipid content observed for almost all pasta samples, Table 4.…”
Section: Spelt Pasta Texturementioning
confidence: 99%
“…In general, the addition of inulin HPX in high concentrations influenced the decrease of protein and starch content, because part of the flour was replaced by non protein constituent (Table 4). According to Villeneuve et al (2013), u-3 fatty acids probably influenced protein and starch content of binding lipids through starch-lipid or protein-lipid complexing. It was also confirmed by statistically significant differences in lipid content observed for almost all pasta samples, Table 4.…”
Section: Spelt Pasta Texturementioning
confidence: 99%
“…Enrichment increased the water‐effective diffusion coefficient during the drying of pasta by an average of 0.68 ± 0.34 × 10 −11 m 2 /s. The higher water‐effective diffusion coefficient may reflect physical disruptions of the gluten network by the enrichment ingredient, increasing the porosity (Villeneuve and others ). The higher porosity increases the space available for water evaporation in the pasta and the transport of water vapor by diffusion, which is a faster mass transfer mechanism than liquid water transport by capillarity is (Mercier and others ).…”
Section: Impact Of Enrichment and Process Specifications On The Qualimentioning
confidence: 99%
“…Enrichment increased cooking losses by an average of 0.8 g/(100 g uncooked pasta), corresponding to an increase of 14% compared to the average cooking losses for traditional pasta (Table ). Higher cooking losses are generally related to the dilution and the weakening of the gluten network caused by enrichment (Gallegos‐Infante and others ; Petitot and others ; Villeneuve and others ). Cooking losses were on average similar for pasta enriched with pulse flour and pasta enriched with high‐fiber ingredients (Table ).…”
Section: Impact Of Enrichment and Process Specifications On The Qualimentioning
confidence: 99%
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