Effects of Endoxylanase Addition on Pasta Processing with Short Mixing Time

Ingelbrecht, JA; Brijs, Kristof; Schlichting, L.; Marchylo, B. A.; Tweed, T; Ebbinghaus, P. B.; Delcour, Jan A.

doi:10.1094/cchem.2002.79.6.798

Cited by 3 publications

(1 citation statement)

References 3 publications

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“…25 Spaghetti was cooked to an optimum cooking time, defined as the time required for the white core in the centre of strands to disappear, and firmness was determined with a TAXT2i (Texture Technologies, Scarsdale, NY, USA) texture analyser according to AACC 21 Approved Method 66-50, with a cross-wise cut through 10 strands of spaghetti cooked to optimum.…”

Section: Quality Measurementsmentioning

confidence: 99%

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Fois

Schlichting²,

Marchylo³

et al. 2011

J Sci Food Agric

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Late sowings may represent a way of increasing pasta cooking quality whenever they place grain filling under thermal conditions able to increase protein percentage, although the accompanying decrease in yield may represent a drawback in environments prone to drought stress during ripening. The lower protein percentages of modern durum wheat cultivars under conventional sowing times results in a lower pasta cooking quality despite higher gluten strength.

show abstract

Section: Quality Measurementsmentioning

confidence: 99%

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Fois

Schlichting²,

Marchylo³

et al. 2011

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Quantification of Arabinoxylans and Their Degree of Branching Using Gas Chromatography

Gebruers

Courtin

Delcour

2009

HEALTHGRAIN Methods

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Measurement of Spaghetti Speck Count, Size, and Color Using an Automated Imaging System

Symons

Venora

Schepdael³

et al. 2009

Cereal Chem

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An objective imaging method was developed to count dark specks in spaghetti. The method simultaneously measured individual speck size and color and the overall color of the spaghetti. Spaghetti samples were prepared from durum wheat samples collected from the Prairie Registration Recommending Committee for Grains (PRRCG) durum wheat cooperative trials during four consecutive crop years from 2002 inclusive to 2005. Differences in speck counts were found between samples within each year. From year to year, the baseline for speck counts varied with the highest numbers in 2005 and the lowest numbers in 2004. For comparison, three technicians also counted the number of specks in each sample. These visual counts were not consistent between technicians or technician to the imaging method, supporting the need for this objective approach. Spaghetti speck counts did not relate to the speck counts of the semolina subsequently used to prepare the product. Speck sizes were consistent across samples and between years, indicating a consistent milling method for all the samples. Differences in speck count numbers could not be attributed to differences in speck color or pasta color. The imaging method gave very consistent speck counts and color measurements over the four years.

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Effects of Endoxylanase Addition on Pasta Processing with Short Mixing Time

Cited by 3 publications

References 3 publications

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Quantification of Arabinoxylans and Their Degree of Branching Using Gas Chromatography

Measurement of Spaghetti Speck Count, Size, and Color Using an Automated Imaging System

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