Wheat flour and durum wheat semolina - Determination of colour by diffuse reflectance colorimetry

2020 ◽  
Keyword(s):  
Durum Wheat ◽  
Wheat Flour ◽  
Diffuse Reflectance ◽  
Durum Wheat Semolina

scholarly journals Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 869 ◽  
Author(s):  
Danuta Jaworska ◽  
Maria Królak ◽  
Wiesław Przybylski ◽  
Marzena Jezewska-Zychowicz
Keyword(s):  
Durum Wheat ◽  
Wheat Flour ◽  
Sensory Profile ◽  
Durum Wheat Semolina ◽  
Fresh Pasta ◽  
Fiber Addition

The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. The evaluation of pasta samples was carried out by a group of 150 consumers and 10 panelists. Consumers evaluated pasta samples to assess the expected and perceived liking and the trained panelists established sensory profile.The consumers’ evaluation of cooked pasta with different oat β-glucan fiber additions showed that the sample with 16% oat β-glucan fiber addition was most liked (6.4 in a 1–9 scale). Consistency between expected and perceived liking increased with the increase in oat β-glucan fiber addition and was the highest for the sample enriched with 16% β-glucan. The sensory profile established by the trained panelists compared with the results of the consumers’ assessment showed that an increase in intensity of bran odor and flavor (up to value 4.08 for odor note and 5.31 for flavor) could have been related to higher perceived liking by the consumers. The increased amount of oat β-glucan fiber powder (16%), which provides fiber-rich products, is a promising ingredient for fresh pasta formulation.

scholarly journals Technological value of blends (bread wheat flour and durum wheat semolina) for bread manufacture

2016 ◽  
Vol 28 (6) ◽  
pp. 389
Author(s):  
Ana Bagulho ◽  
Andr Monho ◽  
Ana Almeida ◽  
Rita Costa ◽  
Jos Moreira ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Bread Wheat ◽  
Wheat Flour ◽  
Technological Value ◽  
Durum Wheat Semolina ◽  
Bread Wheat Flour

scholarly journals Determination of ash content in home-grown wheat flour in Japan by near-infrared diffuse reflectance analysis.

1986 ◽  
Vol 33 (12) ◽  
pp. 842-847 ◽  
Author(s):  
Mutsuo IWAMOTO ◽  
Ngamchuen KONGSEREE ◽  
Jun UOZUMI ◽  
Tadanao SUZUKI
Keyword(s):  
Wheat Flour ◽  
Diffuse Reflectance ◽  
Near Infrared ◽  
Ash Content ◽  
Reflectance Analysis
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