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- Martinez, Cristina S, et al. Show all 4 Authors
- Amaranthus caudatus; amaranth flour; chemical composition; color; cooking; pasta; pasting properties; scanning electron microscopy; sensory evaluation; sensory properties; texture; wheat; wheat flour
- ... The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color ...