Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material

摘要: Drying process plays a fundamental role in pasta making. The greatest number of studies have been focused on the optimization drying conditions for semolina pasta, and obtained results applied similar way made up nonconventional raw materials without considering processing optimization. aim this research was to evaluate influence different treatments (low, medium, high temperature) quality uncooked cooked soft wheat enriched with oat flour. Results total organic matter dried residue showed no significant difference between samples by medium temperature treatments. Moreover, these last slight improvement cooking over at low (total were 1.31 versus 1.66 g/100 g pasta). This study revealed that flour did not require application (>8...