Characterization of fresh pasta made of common and high-amylose wheat flour mixtures

HIGHLIGHTS

• who: Alessio Cimini and colleagues from the Via SCde Lellis, Viterbo, Italy have published the Article: Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures, in the Journal: Foods 2022, 2510 of 10/08/2020
• what: This study determined the main biochemical, technological, and nutritional properties of fresh pasta samples obtained from a commercial common wheat flour blended with increasing percentages of a high-amylose wheat flour in the range of 0 to 100% (w/w).
• future: Work is needed to compare the cradle-to-grave environmental profile of . . .
  

   

  

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