Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres

摘要: The incorporation of fibres, whether insoluble or soluble, in durum wheat pasta negatively impacts desirable end-use properties, especially if incorporated significant amounts. Fibres can disrupt the starch–protein matrix dough during preparation and also often swell more readily with water than starch, competing starch for development. Similar degrees substitution different fibres gave markedly on firmness, stickiness, cooking loss sensory attributes, suggesting that results obtained one fibre cannot be generalized to other fibres. vitro digestibility pastas was significantly reduced when resistant β-glucan-enriched flour, carboxymethyl cellulose guar gum but increased pollard inulin added. In many instances, sources same dramatically properties cooked pasta. © 2014 Society Chemical Industry