Innovative technology for the production of macaroni products made of emmer wheat flour

Abstract

Macaroni products as a product of mass consumption can serve as an object for enriching the human body with useful components by using non-traditional raw materials. The authors propose an innovative technology for the production of macaroni products made of a mixture of wheat and emmer wheat flour with the addition of wheat bran as a source of dietary fibers, which makes it possible to give functionality to the products and at the same time improve their quality.

Fundamentals of Food Science and Beyond

“…To improve the technological stability, must use emmer wheat flour in developing macaroni products. Some attributes should be reviewed for determining the quality of pasta such as gluten, carotenoid, the presence of dark inclusion, the roughness of grinding (Khmeleva et al, 2021), among these attributes' carotenoid pigment and dark incorporation play a graceful function, this also discover the organoleptic characteristics of pasta. The colour of this wheat flour depends on raw material utilisation.…”

“…Furthermore, wheat bran requites the efficacy of emmer wheat flour, it has strengthened impact upon the attributes of raw gluten, has extensive water absorption impact that uplifted the viscosity of pasta and rightly develop structure forming application of pasta. Amalgamation of emmer heat flour and raw wheat flour improve the composition of dietary fibre which is more than 15% along with another essential nutrients (Khmeleva et al, 2021).…”