Advances in Pasta Technology
Pasta is a conventional Italian product made from durum wheat semolina and characterized by high protein content, firm shape and texture. Extrusion technology allows incorporation of a variety of ingredients to pasta such as legumes, millets, pseudo cereals and others including mushrooms, tubers and...
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| Altri autori: | , , , |
| Natura: | Elettronico eBook |
| Lingua: | inglese |
| Pubblicazione: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
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| Edizione: | 1st ed. 2025. |
| Soggetti: | |
| Accesso online: | https://doi.org/10.1007/978-3-031-84497-3 |
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Sommario:
- Section A: Introduction
- History and Origin of Pasta
- Global market scenario: Socio-economic opportunities and challenges
- Technology of pasta making
- Equipment and machinery involved in pasta processing., Quality characteristics of pasta., Section B: Nutritional Valorization of Pasta
- Gluten free pasta
- Protein enriched pasta
- Fibre enriched pasta
- Micro-nutrient fortified pasta
- Antioxidant rich pasta
- Section C: Technological Interventions
- Hydrocolloids as potential additives
- Modified flours as additives
- Three Dimensional (3D) Printed Pasta
- Ready to eat/Instant Pasta
- Section D: Quality Control and Project Profile
- Quality management and shelf life of Pasta
- Project profile and cost analysis of Pasta.