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Wpływ Dodatku Fasoli Na Wybrane Cechy
| Content Provider | Semantic Scholar |
|---|---|
| Author | Wójtowicz, Agnieszka |
| Copyright Year | 2009 |
| Abstract | The paper presents the results of selecte d parameters of precooked pasta products made from common wheat flour type 450 enriched with various levels of addition of white bean flour (10-40%). Tests were performed on pasta proce ssed on modified TS-45 extrusion-cooker at different screw rotations per minute (rpm) during t he extrusion. The expansion ratio, water absorption, preparation time, cooking losses during hydra tion, texture of dry and hydrated products and sensory characteristics were tested. The amount of added white bean flour and process parameters influenced all tested parameters of precooked pasta products. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.old.acta-agrophysica.org/artykuly/acta_agrophysica/ActaAgr_167_2009_13_2_533.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
